In Britain, a flapjack is not a pancake, it is a sweet, chewy, oat-based treat made with Tate and Lyle's Golden Syrup, which you can now get from Amazon. You will get better results if you do this recipe by weight rather than by volume, it is easy to overdo the brown sugar.
- 6 oz (1½ sticks) unsalted butter or margarine
- 6 oz dark brown sugar
- 4 tablespoons Tate and Lyle’s Golden Syrup
- 10 oz quick oats (cheap thin one-minute oats work best for flapjacks)
- 1 teaspoon of sea salt
(optional: 3oz of raisins, dates, dried cherries, walnuts, pumpkin seeds, hazelnuts, etc. Chocolate chips will not work, they will melt too fast)
Set the oven for 350F, or 365F if you have an oven that runs cold. Melt the butter in a saucepan with the golden syrup, salt, and sugar, and mix well until the sugar is melted. Boil for maybe a minute to make sure.
Remove the saucepan from the heat and stir in the oats, making sure all of them are covered. It will look like you have too many oats, just keep stirring until all of them are coated.
Dump out the mixture into an 8 inch square foil dish and squish down with a spatula or a fork. Bake for 20 minutes only, even though it won’t look cooked by the end.
Leave in the dish to cool and solidify, loosening the edges with a knife, then turn out and slice into 16 squares while still slightly warm. Store in an airtight container.