I first heard of flapjacks in a Tarla Dalal cookbook for kids that my sister and I were gifted years ago. Then I came across them again in this Pamela Timms article which I’d carefully cut out and stuck in my bright pink recipe book, saving it for a rainy day.
And literally, as it poured outside, this very British, very oaty, very buttery treat was ready. To me, it tastes like a cross between a chewy oatmeal cookie and a granola bar. So yum!
Traditionally, flapjacks were, and still are made of oats and golden syrup which is a pale treacle, also a very British term. It is basically a thick sugar syrup made in the process of manufacturing sugar.
Now, as much as I would have liked an English afternoon tea with authentic flapjacks and tiny cucumber sandwiches, life isn’t fair. I didn’t have golden syrup and didn’t plan to go hunting for it. Neither did I have raisins. So, I cooked up my own little recipe with chocolate chips, walnuts and honey instead of the golden syrup. Delish 😀
I had one for breakfast, so this technically does not make it dessert, but it has chocolate, so who’s complaining right?
You can honestly throw in pretty much anything from raisins to chocolate into these. The crumbs leftover when you take the flapjacks out of the pan, will make a terrific topping for icecream. And maayyyybe even cereal 😀
What you’ll need:
2 and 1/4 cup oats
150 gms butter (a little less wouldn’t hurt though, but I followed the amount in the recipe)
5 tbsps honey
3 tbsps brown sugar
1/2 cup semi-sweet chocolate chips (omit the sugar if using sweetened milk choc-chips)
1/4 cup chopped walnuts
What to do:
1. Preheat oven to 150 C for chewy flapjacks, 180 C for crispy. In a sturdy pan, melt the butter, sugar and honey on low heat till you have a smooth, dark brown mixture.
2. Add the oats and stir till they are well coated.
3. Remove the pan from the heat, add the walnuts and 3/4th of the chocolate chips. If you have the patience to wait till it cools completely so that the chips don’t melt, that’s fine too. I didn’t so I ended up with a melty, chocolatey mixture 🙂
4. Pour into a greased baking dish and top with the remaining chocolate-chips so you have some whole ones to bite into.
5. Bake for 25 minutes for chewy and 30 minutes for crispy flapjacks. The butter will start to bubble on the surface but it settles down as the dish cools.
6. Cool completely before cutting into bars. I stored these between layers of baking paper (because they are a bit sticky) in a cutesy little airtight tin I bought at Debenhams, and refrigerated them.
Except for the butter, these could pass off as almost healthy, so indulge away 😀 If you try them with ice-cream, do let me know how they taste!