British Flapjack Bars

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British Flapjack Bars

6 oz unsalted butter, plus 1 tsp for greasing the pan
6 tbs golden syrup or light corn syrup
4 cups rolled oats, not quick oats
1 pinch salt
1 pinch ground ginger

Preheat the oven to 350°.

Use 1 tsp of butter to grease a 9×9-inch or 9×13-inch baking pan and line the base with parchment paper. The smaller pan will yield thicker and chewier bars.  The larger pan’s flapjacks will be crispier and thinner.

Place the golden syrup and 6 oz of butter into a large saucepan and heat gently, stirring well, until the butter has melted into the syrup.

Put the oats in a large bowl and add a pinch of salt and the optional ginger. Pour in the butter and syrup mixture and stir to coat the oats.

Transfer the mixture into the prepared baking pan and spread it out, making sure the surface is even.

Bake in the heated oven for about 25 min or until golden brown. Remove from the oven while the flapjack is still slightly soft.  It will harden once it has cooled.

Place the pan on a wire cooling rack and cut the flapjack into squares, but leave in the tin until completely cooled.

The flapjack bars keep well stored in an airtight tin.  Makes 12 bars

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