My Favorite Baked Good to Bring Over
I tried my first Scottish flapjack during a trip years ago to Edinburgh. My husband Harry and I stopped into a local bakery, where I picked up a piece by the register thinking “flapjack” must be Scottish for “granola bar.” We were heading out for a day of castle tours and hill-climbing, and I figured we’d need the extra fuel. I sampled a nibble as we headed for the door and stopped — literally — in my tracks.
Let me tell you something right now: flapjacks are not granola bars. Flapjacks are oaty, buttery heaven on earth. The taste is somewhere between a Florentine lace cookie and a brown-butter sauce, except it’s also chewy and seedy and way better than either of those. It’s the kind of thing that makes you stand in the middle of a bakery, practically shouting, “What IS this?” And then it turns you right around to buy another one, because you don’t want to share with your husband anymore.
My flapjack epiphany was so profound that, upon arriving back home in the U.S., I immediately set out to learn how to bake them. Incredibly, the recipe is simple — as you probably know, if you’re from Scotland or England, where flapjacks are commonly found beside bakery registers. The key ingredient is golden syrup, another U.K. staple which used to be a bit of a headache to get in the U.S., though now is frequently available in regular old grocery stores (Whole Foods, Publix, and many other national chains). The toasty cane-sugar syrup tastes like buttered sunshine. Suffice to say, my fellow Americans, this is not one of those items you’ll buy for a single recipe and then leave idling in your cabinet for months. You’re gonna love it.
The rest of the ingredients are flexible, and the whole thing comes together in about half an hour. That’s one of the reasons that flapjack is now my go-to baked good to bring over when a friend’s had a baby or needs a pick-me-up. The other reason is to see the look on their face when they take a bite. “I know,” I say, as they stammer with their mouth full of oats. “And you thought I brought granola bars.”
Scottish Flapjack
1 cup butter (or 2 standard sticks)
2/3 cup golden syrup
1/2 cup brown sugar (light or dark)
5 cups rolled oats
Optional: 1/2-3/4 cups seeds (I like pumpkin!), 1/2-3/4 cup raisins
Note: My recipe is a mish-mash of several different recipes (mainly these three), which I cobbled together through trial and error, and converted the units to US measurements. But flapjack is a malleable recipe and I’ve seen MANY varieties — crispy, chocolatey, etc. — and if any U.K. readers have favorite versions or mix-ins, I would love to hear!
Preheat oven to 350. Add butter, syrup and sugar to a large saucepan, and set over a medium-low heat. Heat for a few minutes, whisking occasionally, until everything is melted and well combined. Remove from heat and stir in the oats (a big wooden spoon or silicon spatula work best here). Once oats are incorporated, finish by adding any mix-ins, if using.
Line a casserole dish or a baking pan with parchment paper (if using a baking pan make sure it has a lip of at least 1/2 an inch). Scrape flapjack mixture out of the saucepan and onto the parchment paper, and gently press it down until it’s level(ish). Pop into the heated oven and let it bake uninterrupted for 20 minutes. It will probably need another 5-10 minutes, depending on your baking pan and oven, but take a quick peak now. If the color is still fairly light and the mixture is loose and rapidly bubbling, it needs a bit more time. Check every 2 or 3 minutes (quick looks so you don’t lose the heat!), until the flapjack starts to look amber and crisp at the edges. The middle will still look a little jiggly and undercooked but that’s okay!
Pull from the oven and let it cool. I like to score the flapjack with a butter knife after about 15 minutes, then let it finish cooling all the way before cutting. This isn’t necessary, but since this a sticky treat, it makes for slightly tidier edges. (Not that ANYONE will care.)
So, what’s your favorite thing to bake for friends? Bonus question: Anyone have a favorite way to use golden syrup?!
P.S. A farro risotto for all seasons, and three great ways to use Boursin cheese.
Comments
115 commentsI’m half English half German currently living in Ireland and flapjacks have been part of my life always! I remember (at primary school) winning what I thought was a box of biscuits with Beatrix Potter pictures on it at a school raffle only to find it contained homemade flapjacks! Yummmm! Never cut straight from the oven, give them about 10-15 mins to settle down first and you won’t end up with granola… just make sure to cut before they’re cold. Nice to see so many GBBO fans here :D
I bake a lot. I bake for over 20 years, always trying new recipes for my large family. These are my FAVOURITE 1-bowl oat cookies I always bring along everywhere, super quick & easy to make. They’re a bit crispy on the outside and soft on the inside. Can’t attach an image, but here’s a link to my photo: Oatmeal Raisin Cookies Ingredients • Butter, softened — 115 g • Sugar — 50 g • Salt — a pinch • Cinnamon — ½ tsp • Vanilla sugar — 1 tsp • Egg — 1 • All-purpose flour — 110 g • Baking powder — ½ tsp • Rolled oats — 150 g • Raisins — ½ cup Directions 1. In a large bowl, beat the butter with the sugar, salt, cinnamon, and vanilla sugar. 2. Add the egg, flour, oats, raisins, and baking powder; mix to combine. 3. Form small balls (about 15), place on a baking sheet, and flatten slightly. 4. Bake at 170°C (about 340°F) for ~20 minutes.
Made these yesterday. They are very yummy! Must say, be patient and let them rest. Thank you for introducing the Scottish flapjacks. Would definitely make again. Planning a college care package to one of my grands. These will be included.
Delicious! I made these yesterday according to your recipe, although I didn’t have raisins so I subbed pecans just so there was something besides the pumpkin seeds. While they baked, and even after I pulled them out of the oven, I was seriously doubting their ability to hold together. BUT!! Once nearly cooled, they could be cut into squares and are so tasty! I do think next time I need (dare I say it) more sugar or syrup to bind them together. They aren’t quite as gooey looking as the photo above. Or maybe the missing raisins need to be added to work some glue-like magic? I might play with the ratios a bit and try adding raisins/craisins/chocolate chips…maybe some spices? A little cinnamon or a pinch of salt could really kick it up. Although I will be halving the whole recipe for Round 2. Friendly heads up, because it definitely did not compute even though it is so clearly advertised in the photo above, this makes about 30 squares. So prepare to share or eat these for a week (no complaints lol). ;)
If you like “crispier” cookies…I spread the oat mixture out on a large sheet pan lined with parchment. Used an offset spatula sprayed with vegetable oil spray to spread the sticky mixture. This means you will not have straight edges, but the resulting flapjacks will be crispier and less sticky. I browned the butter and added 2T bourbon to stop the cooking when it was ready. Then added the golden syrup and sugar to the butter mixture. 5 stars!
Thanks for sharing! I made these tonight and they didn’t form into bars at all, more a pile of crumbs. Does anyone have any idea where I went wrong? Thanks!
This happened to me, too. The recipe didn’t work at all.
Aw, bummer! Did you wait until they cooled all the way? I doubted the ability for this to hold together, but once fully cooled it does ok. A bit crumbly, but still squares. I think next time I’ll scale back on the oats and add raisins or chocolate chips so there’s a higher goo ratio to hold it all together, then cook it all a bit longer so the sugary goodness becomes stickier and less syrupy. Will report back if it works!
I’m vegan, so I tried substituting unrefined coconut oil for the butter. I also added unsweetened shredded coconut, chopped pecans, and mini chocolate chips. It didn’t work; the mixture didn’t hold together as bars when it came out of the oven (maybe I should have used a larger pan?). But I crumbled up the mixture and put it in the oven for another twenty minutes, and I now have the most delicious granola I’ve ever tasted, so thank you!
Wait, Joanna, did you you know this was going to be a feature on Great British Baking Show this week? My brain exploded when I recognized “flapjacks” from this post!
Exactly my reaction!! :)
I was hoping the GBBO recipe would be up on their web site, but it isn’t yet. I too shouted at the TV when they announced FLAP JACK’S!!!!
no experience with flapjacks (but will try now!) but these are perhaps similar? they’re a staple for my daughter’s lunchbox: https://www.mynewroots.org/2011/07/totally-baked-hemp-protein-granola-bars-2/
Tonight, I split the recipe into 2, 8×8 pans. One batch I used ground pumpkin pie spice and brown rice syrup. The other I used vanilla extract, dried apple bits and golden syrup (using the homemade syrup recipe shared here). I’ll holding off until tomorrow morning to enjoy with coffee but my kitchen smells really good.
Just now watching the lastest episode of The Great British Baking Show. They are making flapjacks! This will be interesting to see all the different kinds!
Came here to say the same thing. What a coincidence! A post about flapjacks and then an episode of Bake Off with flapjacks! My concern about them in reading the recipe is just how MUCH sugar is in them. It’s interesting to see what some of the contestants are doing to mitigate the sugar situation.
I just saw that! Is this just a coincidence?
Haha my husband and I just turned on the episode and I was like “OH MY GOD I JUST LEARNED WHAT THOSE ARE!”. Big shout-out to Kelsey for helping bridge this cultural gap at a very opportune moment.
Just watched this ep and felt sooooo in the know bc of this article!!! Lol
I hope you don’t mind if I suggest a tweak to your recipe – use Demerara sugar instead of soft brown. Also, it’s important to use salted butter which maybe you are already doing – if not, add a generous pinch of salt.
Flapjacks have been such a staple family treat my whole life! Our recipe working in oz is 4/4/3/8 of butter, brown sugar, golden syrup and oats. Favourite variations include adding tsp of cinnamon or ginger. My mum also often made a thin coffee or ginger drizzle icing to go on top. I remember watching my mum heating the silver spoon in the gas flames and then spooning the syrup out of the tin – it would slide straight off without any mess – I was mesmerised! I was once told by someone else never to cook flapjack more than 17minutes as overdone means you lose the chewiness.
Omg our neighbour used to make these for us, but I’ve never known what they were called!
These look like the same idea as scotcharoos– which I love and it always a huge hit. I’m sure I’ll like these too! I remember trying golden syrup in Ireland, it seemed pretty much like karo to me.
I forgot to say that in baking golden syrup is used in lots of recipes; gingerbread men, ginger cake, steamed sponge pudding ( when you tip it out of the basin a river of golden syrup pours down the pudding like a river).
I am English and I grew up eating porridge with a pool of golden syrup in the centre. It’s also my favourite topping for pancakes. X
I discovered golden syrup thanks to all of our internet-best-friend, Deb Perelman and her pecan pie recipe! I will never make it with corn syrup again. Excited to find another use for this pantry staple! https://smittenkitchen.com/2015/11/pecan-pie/
Anyone know where I would find golden syrup in Germany?
Perhaps this would work? Though it‘s made from sugar beets, not sugar cane. https://www.grafschafter.de/produkte/goldsaft/grafschafter-goldsaft
In Switzerland you can get a golden molasses which I think is basically the same as golden syrup. It’s light in colour and caramelly in flavour, unlike regular dark/bitter molasses. I don’t know if you can get the same thing in Deutschland?
In Czech Republic I buy it in Marks and Spencer.
We love using golden syrup in place of pancake/maple syrup!
I like mine with a chocolate layer on top—once they’ve cooled for a minute or two, sprinkle chocolate chips (or whatever chocolate you like, broken up) over the top. Wait another minute or two for the chocolate to melt and then spread into a flat layer. (If they’re for a party, I also then add hundreds-and-thousands/nonpareils at this stage.) You can score the chocolate into squares before it cools, but I find it easier just to cut with a hot knife once completely cool. If you live somewhere golden syrup is tough to find or really expensive, you can make a pretty good substitute at home by caramelizing sugar with water and lemon. (I can’t find the recipe I used at one time, but all the ones I see in a google search look about the same.)
BLACKBERRIES! When I lived in London ages ago, Marks & Spencer’s had a blackberry flapjack. My boss & I would walk over to get one for our afternoon tea. Happy times!
Golden syrup… wonder if it is similar to the sugar beet syrup we have here in Sweden? Might give these a try with that.
I live in the UK but am Finnish. I believe a good substitute would be a light syrup, I think Dansukker makes one and is sold in Sweden?
Ljus sirap looks close to it or might even be the same thing?
I was watching Bake-Off the other night and they made flapjacks. I was looking for a recipe to make some for me and my daughter and now – the serendipity that is COJ!
Just came here to say this! Small world!
Any Australian reading will tell you to make Anzac biscuits with the golden syrup. National biscuit (cookie) of our country and the first one we’re usually taught to bake.
I have such fond memories of baking hundreds of Anzac biscuits at school before our grade 5 and 6 camping trips. Good times 🇦🇺
These look just like my mum’s! We made them all the time growing up in the North of England, and now I make them with my son in New Zealand. Here they have Anzac biscuits which are IMO not the same. Kelsey was lucky enough to have her first taste in the perfect conditions – can’t beat a flapjack on a hike!
Did a study abroad in London and fell in love with flapjacks. An anytime snack from Tesco Express. Would gladly do a UK flapjack tour just to visit the flapjacks in their homeland but I haven’t been able to make it happen yet!
I had some leftover golden syrup so made these today! I think I overcooked them because they are crumbly and a bit sad – but a delicious kind of sad so there’s that. Like granola now. Better luck next time though I hope
I didn’t realize Lyle’s golden syrup was obscure – I grew up eating it on toast. Works as a replacement to corn syrup in most recipes. A lot of people also use it to sweeten oatmeal and coffee.
We are out of town for hockey games this weekend and I may need to make these to take with!
Headed to a hockey tournament this weekend and was thinking the same 😂
I am in USA and have child allergic to corn and found golden syrup to replace corn syrup! So much better tasting! We order it as often as we can find it!
I had no idea golden syrup was not well known everywhere. Australian here so it is something we’ve always had in our pantry. I miss it coming in the tin. My husband just said he thinks it tastes like the tin. True. I guess you can still get the tin but I don’t see it as often. Flapjacks seem similar to Anzac biscuits. Man I loved eating the warm mixture as a kid when mum made Anzacs. Our family version is strictly no coconut and keep them a bit soft when baked. I’ll try out these flapjacks for a similar vibe. That butter with golden syrup smell is so so so comforting.
So these are chewy (like a Quaker oat bar)? Cause they look crispy! Can someone describe?
The perfect flapjack (IMO) is a bit of both. The edge pieces are crispier and the middle ones are chewy and a bit sticky. Think of them like you would a pan of brownies – some folks like the corner pieces, some like the very middle, barely baked ones. I myself, am a middle piece person – an overcooked flapjack is a sad, crumbly affair.
If you haven’t already met them, let me introduce you to Golden Syrup Dumplings: https://www.womensweeklyfood.com.au/recipe/dessert/golden-syrup-dumplings-6343/ An Australian classic. The pleasure will be all yours. p.s. you’re welcome :)
OMG Kylie, if I ever get the chance to request my last meal, it might just be these babies.
From NZ here – golden syrup is in most kiwi kitchens, or at least all of us millennials definitely has a tin in our kitchens growing up. Some classic kiwi recipe options – ANZAC Biscuits: https://edmondscooking.co.nz/recipes/biscuits/anzac-biscuits/ Hokey Pokey: https://www.chelsea.co.nz/recipes/browse-recipes/hokey-pokey Gingernuts: https://www.chelsea.co.nz/recipes/browse-recipes/gingernuts
Brit in America here! I make flapjacks for my hungry teenage sons to take to school – they’re reliably filling and cheap to make, LOL! I’m a big fan of adding some ginger and dark chocolate chips (or drizzling the chocolate on top).
Ginger! Tyou!
Ooohhhh I can’t wait to make these!
Congratulations for discovering this gem! Uses for golden syrup obviously include the classic use on pancakes for Shrove Tuesday. However, since Nigella Lawson introduced me to adding it to a Yorkshire pudding already accompanied with some quality vanilla ice cream the true use of golden syrup has become clear! You’re welcome!
Thoughts on using brown rice syrup instead of golden? I happen to have a few jars in the pantry and am always looking for good pre-soccer snacks for my 10 yo.
I’ve used brown rice syrup as an equal swap in flapjacks. Smitten Kitchens recipe mentions several golden subs. Rice syrup will be less sweet but just as tasty.
Deb at Smitten Kitchen taught me to use golden syrup instead of Karo syrup when baking pecan pie. Delicious!
Yes! Or even better, pecan bars
These are absolutely always in my house!! I used to live in Ireland and I make a version of these that I have made up over the years. They keep forever. I make a big batch on a half sheet pan. I use a bunch of different dried fruits, various seeds and crunchy grains. I pulse the oats in a Cuisinart just a couple of times and find that the bars stick together a bit better this way. They can be breakfast, tea snack, emergency travel food, my husband always wants them packed if we’re staying in a hotel – just in case. Long live the flapjack!
I went to great lengths to get golden syrup once to make these (im in the US) and oh my goodness was it ever worth it
For US Readers, here’s Nancy Birtwhistle’s recipe for homemade golden syrup. She’s a Great British Bakeoff Winner: 250 grams white sugar (1 1/4 cups) 75 ml water (1/3 cup) 10 ml lemon juice (2 tsp) Mix Sugar and Water in a pan where you can see the bottom, like steel or light colored ceramic. You want to be able to see the sugar color. Bring to sugar and water to a boil and stir together til sugar is dissolved. Lower heat to the gentlest setting. Add lemon juice and stir. Keep on lowest heat for about 50-60 min til you see sugar become straw colored. Pour into jars and refrigerate when cool. When syrup cools it will become thick like honey.
This is fantastic!! I’m so grateful for this recipe because we are of Scottish heritage and my daughter is a competitive Scottish Highland dancer. (I spend way more of my life being bagpipe-adjacent than is sane.) There is a Family Heritage Night at school every year and we typically bring clapshot (aka, mashed potatoes and turnips) and Millionaire Bars, but lemme tell you what… this Scottish mom makes delicious bars, but I cannot CUT those freaking bars to save my life. They look awful every time and we end up handing out these caramely little bombs that everyone loves, but that are such a headache to make that I end up swearing “Never again” and then of course, I do it again and curse myself. Guess who’s getting flapjacks this year instead!!
As a Scot (thrilled to see my hometown in the intro of a CoJ post!) I am so happy that you are sharing the wonders of millionaires shortbread. I hear you on the difficulty of slicing it – i score the chocolate when half-set and make sure it it cool before slicing, but it’s no guarantee. Can I recommend empire biscuits for a future Scottish treat for you and your daughter? (I am of course assuming you have had tablet!)
Ha! My daughter is a retired Irish Dancer and I relate so hard to the bagpipe-adjacent comment.
@Robyn – the score, then slice is genius! Appreciate the tips. We’re coming to the UK next summer and I have seriously considered trying to find a baking class to help me learn how to do them properly. We’re *so* hilariously culturally Scottish (we live in Colorado but again, Highland Dance) that it rankles me that I can’t do them well. I will definitely look into empire biscuits! And yes, tablet is a dream. A delicious, diabetes-inducing dream 😂 @Erin Geiger Smith – do you hear the pipes in your sleep?! How many years before that goes away? lol
Ina Garten’s lemon loaf cake, it’s a ray of sunshine or chocolate chip cookies made with Ghirardelli mini and regular chocolate chips (you can never have too many chips!) https://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe-1913110
Oooh flapjacks had me in a chokehold when I lived in London in 1996 while I was doing a work-abroad program through my California community college!
LOLOL
Welcome to the delights of golden syrup! It’s always been a cupboard staple throughout my life. As a child it came in a tin and the lid usually took some time to remove, welded on from previous baking sessions. We’re never without it and we seem to be going through a bottle very quickly at the moment as my son is adding it onto his morning porridge. Try it drizzled on ice cream, use it in a classic cornflake/krispie cake, in gingerbread men, make a classic treacle sponge, drizzle on pancakes. A family favourite is to bake flapjacks with a layer of jam in the middle or add a layer of chocolate onto the top. https://www.lylesgoldensyrup.com/ Have a look at the website for more ideas. Enjoy!
@Kirsty Prising off the golden syrup lid is a core memory!
I somehow always thought flapjacks was an American thing! (As a southeast Asian who was FOTB in Scotland.) Nadiya Hussain has a recipe that’s perfect for this season – pumpkin and spice flapjacks, featuring not pumpkin, but pumpkin seeds, and 1/4 tsp each of ground ginger, nutmeg, cinnamon and star anise (she recommends a spice grinder for the star anise.)
Americans use “flapjack” as a synonym for “pancake” — a completely different food from what is described in this story.
Nadiya Hussain! I love her recipes and her sparkling eyes!
Pumpkin flapjacks sound delightful! I was just thinking that Kelsey’s recipe sounded delicious but that I wish I could pumpkin it up (I want pumpkin everything now) and there your post was! Planning to make those and the ones that Kelsey posted. Thank you!
Oooh! On tour with my daughter’s orchestra group in Australia we were served a homemade treat that looked suspiciously like this and was the culinary highlight of my trip! So. Delicious. Can’t wait to try this recipe!
I am English and I had no idea until now that flapjacks were only a UK thing!
My almost 5 year old daughter comes home early from school today. And it’s our first cloudy (threatening to rain) fall-ish day of the year on the west coast where we live. I think this is exactly what we’re gonna make this afternoon if I can find that golden syrup. We made the double chocolate zucchini bread from a recent post the other day, and the zucchini “in the cake” (?!?) was a total mind-bend for her.
Kelsey-I finally tried the 5 minute dinner yesterday! Trader Joe’s giant white beans in tomato sauce. I cannot believe how amazing these are. After 5 minutes on the stovetop they taste like they’ve simmered all day. They need no accoutrements but some cheddar and parm didn’t hurt. I opened 4 cans for 3 people and there were no leftovers. These are so good, I just can’t believe it.
These beans smushed on basic wheat sandwich bread are one of my fav desk lunches!
All my life I thought a flapjack was a pancake!
American flapjacks are pancakes!
Sounds promising! Could you please add the grams instead of cups for the german (and other?!) readers who use recipes with grams. Thank you!
Love this! Quick and easy and my family will eat anything made with oatmeal.
My grandma adds cornflakes to hers!!
Aaaah, I love cornflakes in baked goods! Thank you (and your grandma) for the tip!
This has peanut butter in place of butter, making it a great dessert for gluten free vegans! https://www.forksoverknives.com/recipes/vegan-breakfast/peanut-butter-granola-bars/ — I add dried apricots and dried cranberries. Seriously seriously delicious.
I was just thinking I’d use the Earth Balance butter sticks to make it vegan. Seems like using vegan butter in place of dairy butter is more of a 1:1 substitution for this recipe since I think they’re supposed to be softer and chewier than a granola bar. At least that’s the vibe I get from the description.
Holy smokes–there’s nothing in these that I don’t love. I am going to have to make some just so I can tell my coworkers, “NO, it’s not granola! Just. eat. it!”
hahahaha
We use golden syrup to make Anzac Biscuits! https://www.recipetineats.com/anzac-biscuits-golden-oatmeal-cookies/ I wish they’d carry it in every store! Let’s make Lyle’s a thing.
Seconding the motion to make Lyle’s a thing.
Anzac biscuits are the best!!! As are flapjacks. We live in the US but I’ve lived in the UK at various times. My husband loves to tell the story of the first time we were there together — I snagged a flapjack at a cafe and was so excited about it that I forgot how to walk and just, like, stumbled out the door and fell completely down on the sidewalk. I don’t know. They’re THAT GOOD! I also make the digestive millionaire’s slice with golden syrup
Came here to see if any Aussies had brought Anzac biscuits to the table – and top marks for linking Nagi’s recipe!
I love your story, lol! You asked for favorite versions: this maple version is fantastic, (Use a scale – they’re worth the $10): 2 x bananas, peeled and mashed, then add: 200g organic quick oats, or groats for more bite, or 50/50. 80g coconut oil, melted 100g maple syrup 100g pecans, chopped (plus a few extras for adding on top) Pinch of salt Mix it all and push a pecan half on top for decor. Bake at 350 for 25-30mins. Wait till cool to get clean cuts.
I have never tried it with maple — thank you for sharing!
You’re welcome! Thank you for the reminder! Have not made these in a million years and they are so good. Use 8×8 square pan for this …
Thank you for posting this version — made it almost immediately (subbing butter for coconut oil based on what we had), it is a warm hug of a baked good and wholesome enough for me to give it to my toddler as a snack.
I highly recommend catching Ali of Roving Haggis fame either IG or YT. She demonstrates a host of flapjack recipes. Last one I made was a banana version. Rice syrup is another sweet binder I’ve used. I pre soak raisins briefly anytime I add them in baking to guarantee a nice chew.
Oh wow, thank you for the tips. I just looked up the banana flapjack and it looks amazing.
“Roving Haggis” is an amazing name
Amen
Magic cookie bars, but these look delish! Thanks!
Can’t wait to make these! And, as a Kate from Maine, I love your choice of butter. Did you use a 9”x13” pan?
Haha, it’s good butter! And yes, 9×13. :)
Oatmeal cookies do not appeal to me, but these flapjacks do! Can you give us some dimensions for the baking pan? Thanks
I did this batch in a 9×13 pan, and I’d say something around that size is best but you’ve got some wiggle room (every recipe I’ve read gives a different pan size). If you’re working with a much smaller pan, then I’d bake in two batches rather than make the flapjack too thick. The key is just to keep a close eye on it, and pull the pan out as soon as the edges start to look crisp and the center is still a tiny bit loose.
I think sometimes oatmeal cookies are too hard (as are many granola bars). Flapjacks are so chewy and somehow also decadent, I make the classic version all the time for school snacks (I am vehemently against raisins)
Love this! My daughter just started her first, real professional job and these are the perfect baked good gift to bring her for easy, nourishing everyday snack! Thank you!
If you, like me, believe raisins have not place in dessert, try semisweet or dark choc chips :)
Or drizzle melted chocolate over the baked, cut bars.
Growing up, my family went to a folk music and dance camp for a couple weekends each summer. (Think Dirty Dancing but more casual and in the woods in New England.) Meals were seved family-style at big tables for 10 in a dinnig pavillion three times a day and were always amazing. There was desert every night too and everyone was happy until one year when the head cook tried to serve a fruit salad for dessert. These were people who had been dancing together all day and mostly all knew eachother (including the kitchen crew) from the regional music community, so it was good spirited when someone started a chant- completle with table thumping- that “FRUIT IS NOT DESSERT” that was soon taken up by all 200+ campers. Fruit-centric dessert was never seen agaain.
Raisins have no place in my life but I love your idea so will try it with mini choc chips!