Bready or Not: British Flapjacks

Time for flapjacks–British-style flapjacks, which are like American granola bars! This recipe, modified from British baking goddess Mary Berry, is super-easy and delicious.

In advance of my big trip to the UK last June, I wanted to make numerous British, Scottish, and French goodies so I could then find the legit thing over there to see if I did it right.

I ended up eating a lot of different flapjacks. Not only are they common to find at bakery counters everywhere, but in grocery stores I found a lot of what Americans call energy bars are labeled as flapjacks instead.

This particular flapjack is more like a bakery-style flapjack: like a toffee-rich granola bar. A drizzle of chocolate, I found, added some necessary contrast and balance.

My husband took these to work. A Scottish-born co-worker gave one a try and actually asked, “Is this a flapjack?” I cheered and danced when I heard that. I did it! I made a recognizable flapjack!

I found the original version of this recipe in Mary Berry’s cookbook Baking with Mary Berry. Unlike most (or maybe all) of her other cookbooks, this one is in American measurements, though it still features loads of British goods. Click on the picture below to find it on Amazon.

I modified another recipe from this book, too. Find my take on British-style Gingerbread here!

Print Recipe

Bready or Not: British Flapjacks

What the British call flapjacks are more closely related to American granola bars. Chewy and delicious, they are perfect for breakfasts and snacks. Recipe modified from Mary Berry's recipe in Baking with Mary Berry.

Course: Breakfast, Snack

Cuisine: British

Keyword: bars, chocolate, granola

Author: Beth Cato

Equipment

• 8x12x1-inch pan (small jelly roll pan)

Ingredients

Flapjacks

• 9 Tablespoons unsalted butter 1 stick plus 1 Tablespoon
• 1/4 cup corn syrup
• 1/2 cup light brown sugar packed
• 2 1/2 cups rolled old-fashioned oats

Chocolate Drizzle

• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening

Instructions

• Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
• In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
• Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
• Bake for 30 minutes.
• Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
• Use foil to lift contents onto cutting board. Slice again to separate.
• In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
• Store in sealed container at room temperature.

OM NOM NOM!