Dear Reader,
Life has been pretty busy as I wrap up summer break with my kids. School starts next week, so we’ve been squeezing in those last long afternoons outside and at the same time gathering up all the clothes and supplies for the coming year.
You’ve probably noticed I haven’t posted a video in a bit. Don’t worry, they’re not gone for good. I’ve just been soaking up summer with the kids, and once they’re back in school I’ll be back to posting every week.
With back-to-school season here, I scoured my cookbook collection for something that I could send in my kid’s lunch boxes and I found the perfect thing: English flapjacks.
These are not what you might think. For Americans, flapjacks evoke images of fluffy pancakes drizzled with maple syrup, but for the English, flapjacks are something quite different.
In England, these are chewy oat bars, very similar to the American granola bar. The difference here is that they’re held together with a mixture of golden syrup, butter, and sugar. The oats are also a bit finer because you blitz them in the food processor for a few seconds before you stir everything together. You can throw in a handful of dried fruit and nuts, and even top them with chocolate. The flavor possibilities are endless.
Golden syrup is what sets these apart. Using honey or maple syrup will work, but the flavor ends up closer to a granola bar. With golden syrup, you get a delicious caramel-like taste that makes these oat bars unique. I recommend seeking it out, if it’s not something you already have in your pantry.
This recipe comes from one of my favorites: The British Baking Book by Regula Ysewijn. It takes you on a baking tour of the United Kingdom and is absolutely gorgeous. Every recipe has a photo, along with history or context that brings each bake to life. I own several of her books and have been impressed with every single one. In the future I’ll share her book on Belgian baking with you—it’s an absolute stunner.
I hope you’ll give this recipe a try! It is quick and simple, with less than ten minutes of hands-on time. These are also perfect for doubling or tripling the batch and freezing so you have them ready for lunch boxes or easy afternoon snacks. Slice them, wrap them individually in parchment, and store them in a freezer bag or reusable container.
Until next time, happy baking!
Kristin