irish flapjacks

Name: Irish Flapjacks
Prep time: 15 min
Cook time: 30 min
Cuisine: Irish
Ingredients: 12 ounce(s) butter (irish butter preferably!) ;); 2 tablespoon(s) golden syrup (you can substitute maple syrup, honey, agave or similar); pinch(es) freshly ground nutmeg, cinnamon and ground cloves; 4 ounce(s) brown sugar; 4 ounce(s) granulated sugar; 1 teaspoon(s) vanilla extract; 4 cup(s) rolled oats (i prefer old fashioned oats); 1/3 cup(s) unbleached flour (i used a whole wheat pastry flour); 1 tablespoon(s) unbleached flour; pinch(es) salt

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14 Pinches 1 Photo

C G

Vallèe du Willamette, OR

Updated on Jul 15, 2015

InanIrishHome.com. Among other changes, I added the cloves, cinnamon and nutmeg to the flapjacks. PS Irish flapjacks are not the same as American pancakes.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield Yield: 24 squared

Ingredients

12 ounces butter (irish butter preferably!) ;)
2 tablespoons golden syrup (you can substitute maple syrup, honey, agave or similar)
pinch freshly ground nutmeg, cinnamon and ground cloves
4 ounces brown sugar
4 ounces granulated sugar
1 teaspoon vanilla extract
4 cups rolled oats (i prefer old fashioned oats)
1/3 cup unbleached flour (i used a whole wheat pastry flour)
1 tablespoon unbleached flour
pinch salt

How To Make irish flapjacks

Step 1

Preheat oven to 350°F/180°C.

Step 2

Melt butter in a large sauce pan.
Step 3

Add 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.
Step 4

In a large mixing bowl combine the oats, flour and salt.
Step 5

Add 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).
Step 6

Bake 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.
Step 7

Remove 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.
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