- 12 oz
- butter (irish butter preferably!) ;)
- 2 Tbsp
- golden syrup (you can substitute maple syrup, honey, agave or similar)
- freshly ground nutmeg, cinnamon and ground cloves
- 4 oz
- brown sugar
- 4 oz
- granulated sugar
- 1 tsp
- vanilla extract
- 4 c
- rolled oats (i prefer old fashioned oats)
- 1/3 c
- unbleached flour (i used a whole wheat pastry flour)
- 1 Tbsp
- unbleached flour
How to Make Irish Flapjacks
- 1Preheat oven to 350°F/180°C.
- 2Melt butter in a large sauce pan.
- 3Add golden syrup or substitute, spices and both sugars. Bring to a simmer and cook for a few minutes to infuse the spices. Remove from heat and stir in the vanilla extract.
- 4In a large mixing bowl combine the oats, flour and salt.
- 5Add the butter/sugar mixture to the dry mixture. Stir well and spread into a parchment-lined Pyrex baking dish or similar approximately 10 x 15" (25 x 38cm).
- 6Bake in the oven on a middle shelf for approximately 35-40 minutes or until golden. The original recipe indicated a baking time of 20-25 minutes but that was not long enough for the bars to brown.
- 7Remove baking dish from oven and set aside to cool 10-15 or until firm enough to slice. Cut into squares then carefully lift the parchment paper out of the pan. Place the bars on a wire rack to cool completely.
Store in a container with a tight fitting lid.