Recipes for "british desserts"

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British Flapjacks

Ingredients

• 250 g rolled oats
• 75 g mixed seeds
• 75 g dried fruit
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 113 g unsalted butter
• 107 g brown sugar
• 112 g golden syrup

Instructions

1. Preheat the oven to 350°F.
   

   Line the bottom and two sides of an 8x8-inch square pan with parchment paper. Lightly grease the pan and parchment paper.

   Simply Recipes / Mark Beahm

   
2. Combine the dry ingredients:
   

   In a large mixing bowl, stir together the oats, seeds, dried fruit, salt, and cinnamon.

   Simply Recipes / Mark Beahm

   
3. Combine the wet ingredients:
   

   In a medium saucepan, heat the butter, brown sugar, and golden syrup over low heat until the butter melts. Stir the syrup mixture with a whisk or a silicone spatula until the brown sugar dissolves and the mixture comes together, about 30 seconds.

   Simply Recipes / Mark Beahm

   Simply Recipes / Mark Beahm

   
4. Combine the wet and dry ingredients:
   

   Pour the butter mixture over the oats. Use a silicone spatula to stir everything together, mixing well to coat all the dry ingredients in the syrup.

   Spread the oat mixture in an even layer in the prepared pan. Compact the oats bars by pressing down the top with a spatula or the bottom of a glass.

   Simply Recipes / Mark Beahm

   Simply Recipes / Mark Beahm

   Simply Recipes / Mark Beahm

   
5. Bake:
   

   Bake the flapjacks until they turn golden brown around the edges and lightly golden in the middle, 25 to 30 minutes.

   Simply Recipes / Mark Beahm

   
6. Cool and slice:
   

   For the cleanest slices, let the flapjacks cool completely, at least 1 to 2 hours, before using the parchment paper to lift them out of the pan. Use a serrated bread knife to slice 9 large or 16 small flapjacks.

   Store flapjacks in an airtight container at room temperature for up to 1 week.

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   Simply Recipes / Mark Beahm

   Simply Recipes / Mark Beahm

   Simply Recipes / Mark Beahm