British flapjacks with almonds. Lucy Mercer/A Cook and Her Books |
I'm already charged up about this project because I found a keeper of a recipe - British Flapjacks - in a March 2010 Bon Appetit that's been sitting in my bedroom for lo these nearly three years. Until this week, I hadn't made the first recipe from the magazine, but this week, in my quest to get organized, I finally made these fantastic cookies. The recipe is from Molly Wizenberg, of the Orangette blog, and is part of a sweet essay about backpacking through Europe and discovering flapjacks, not the pancake, but a cookie.
The cookie is simply butter, brown sugar and oatmeal with Lyle's Golden Syrup. I found Lyle's Golden Syrup at my local Publix and jumped on it like a lion on a hyena carcass. I looked over my shoulder lest anyone see me - how long until the inventory gods realize their mistake and take away the golden syrup? Golden syrup is somewhat like corn syrup, molasses or honey, but way more delicious. Look for the Lyle's to make these cookies, but in a pinch, I'd tinker with a combination of honey and corn syrup.
British flapjacks. Lucy Mercer/A Cook and Her Books |
British flapjacks with almonds
~ adapted from Bon Appetit
Repeat after me: 1/2 cup, 1/2 cup, 1/4 cup, 1/4 cup, 2 cups. That's all you need to know to make these from memory. That, and keeping Lyle's Golden Syrup on hand.
1/2 cup (1 stick) unsalted butter, save wrapper for greasing pan
1/2 cup brown sugar (dark or light, packed)
1/4 cup Lyle's Golden Syrup
1/4 cup sliced almonds
2 cups quick-cooking oats (not instant or old-fashioned)
1. Preheat oven to 350. In a small saucepan over low heat, combine butter, sugar and syrup. Stir frequently
until sugar is dissolved. Remove from heat.
2. Use butter wrapper to grease an 8 X 8 X 2 square baking pan.
3. Stir almonds and oats into sugar mixture. Spread into greased pan. Bake in 350 for 25 minutes. Cool for 5
minutes, then cut into four squares. Cut each square into 4 triangles. Cool completely before serving. Store leftovers in airtight container at room temperature.
British flapjacks with almonds. Lucy Mercer/A Cook and Her Books |
Text and images copyright 2013, Lucy Mercer.
these are gorgeous, Lucy! We're big fans of flapjacks and of Lyle's golden syrup-- since my husband grew up in a former British colony, he has a fondness for British pantry items. A related but even simpler favorite are oat flips-- I'll have to find a recipe and make those, too.
ReplyDeleteOoooh, can't wait for oat flips! Thanks for visiting, Linda!
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