English flapjack is very different from American flapjacks. Flapjack that comes from the UK are generally known as an oat bar. They are super easy to make with minimal ingredients and are a great crowd pleaser.
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English vs American Flapjack
I never knew there were two types of flapjacks until recently when it came up in a conversation with a friend.
So English flapjack is an oat square that consists of three basic ingredients. It may at times also have dried fruit added for extra sweetness, not that it needs it.
American flapjacks on the other hand are pancakes. The term isn’t used all that much generally pancakes is preferred.
What kind of oats
There are so many oat options out there so which should you use?
Honestly the simplest answer would be any of your choice.
Although I haven’t used steel cut oats yet as you need to soak these oats a while before using them and they take a lot longer to cook. So I wouldn’t recommend using them.
If you want a chunky oat flapjack bar then the larger flaked rolled oats are perfect. These are my favourite. They are quite crumbly though.
If you want a smoother texture bar then go for quick porridge oat. These oats make great flapjack. This is really nice because so many recipes that I come across that include oats always say do not use quick oats.
Ingredients
This is a super simple recipe that only requires 4 main ingredients.
- Oats. As stated above you can use any rolled oats or quick (porridge) oats. I love the chunkiness and texture of the rolled oats.
- Butter. I always use unsalted and add my own salt. If you want to use salted then I would probably omit the pinch of salt, it wont be needed.
- Sugar. I use a raw cane sugar. If you are unable to get this variety of sugar then use a golden sugar. This sugar has just the right balance of sweetness.
- Baking soda also known as bicarbonate of soda.
How to make flapjack
Just like the ingredients these oaty flapjack bars are super simple to make.
Begin by melting your butter slowly over a low heat you want it so that its only just melted and looks foamy.
While the butter is melting in a medium mixing bowl add in the oats, sugar, baking soda and a pinch of salt. Give it a good mix.
Once the butter has melted then add it to the oats. Mix this in really well I like to mix it for nearly a minute or at least when you see that some of the sugar has melted in.
In an 8×8 metal baking dish like this one, click here, lined with parchment paper pour in your oat mixture.
Spread the mixture evenly, pressing it in slightly with the back of a spoon or your fingers
Place it into a preheated oven set at 375F, 190C, gas mark 5.
Bake for around 18 minutes, if you are using quick oats then I would suggest baking for only 15 minutes. It should look golden and bubbly.
Remove it from oven and put on a heatproof surface. You will need to leave it until it has completely cooled down, otherwise it will fall apart. Before it has fully cooled though you can mark in the squares with a knife, this will make it easier to cut later.
Once it has fully cooled remove from the dish and cut it into the squares that you have marked out.
Enjoy as an afternoon snack with a tea.
They should store for around a week. They can also be kept in the fridge this will help them stay firm.
English flapjack oat bars
These super simple English flapjack bars are so easy to make. So chewy and buttery.
Ingredients
- 210g (2 cups) Rolled oats (quick oats will work too)
- 175g (3/4 cup) Unsalted butter
- 120g (1/2 cup) Cane Sugar (or golden)
- 1/2 tsp Baking soda (bicarbonate soda)
- pinch salt
Instructions
Preheat your oven to 375F, 190C, gas mark 5
- Melt butter slowly over low heat. We want it to be only just melted so it looks foamy on top.
- In a medium bowl mix together the oats, sugar, baking soda and salt (omit this if you are using salted butter)
- Once the butter has melted add it into the oat mixture
- Mix together really well for around 30 seconds to a minute or at least until the sugar has begun to melt.
- In an 8x8 baking dish lined with parchment (greaseproof) paper pour in your mixture.
- Spread it around evenly, gently press is down into the dish using the back of a spoon or using your fingers.
- Place into the preheated oven and bake for around 18 minutes. It should be golden and bubbly.
- Place onto a heatproof surface and leave to cool completely. While it is still warm though you can mark out the squares you want to cut this will make it easier once cooled.
- Once cooled remove from the baking dish and cut into the marked out squares.
Enjoy with a cup of tea.
Notes
You can add dried fruit if you want, i recommend around 1/4 cup (small handful) raisins or currants are really good.
They should store from around week in an airtight container. I also like to store them in the fridge, it helps keep them nice and chewy.
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