English Flapjack photo by deedeeaz - Allrecipes.com - 485566

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Authentic English Flapjacks

English Flapjack

I'm English. I'm a bloke. I live in the US. I do the cooking in our house. :-) This recipe is authentic . . . . . PROBLEMS: It crumbles? Too many oats? . . . . . . SOLUTIONS: ONE: In step 2 you must combine on very low heat and leave gently heating for at least 5 minutes, stirring occasionally. Waiting for just the butter to melt is NOT long enough. The reason is that the brown sugar needs to liquefy. TWO: As good as they smell you must allow them to cool UNTIL COLD ..... Follow both these directions with the above recipe and you'll be fine. ..... My personal changes: When I add chopped dates I remove the same size amount from the oats. For example if I add 1/4 cup of dates, I remove 1/4 cup of oats. I also make them in a muffin tin for individual lunch box portions (as my photo shows). Enjoy.

Date Posted: Oct. 10, 2010


Photo by deedeeaz

Cooking Level: Expert

Home Town: Manchester, Lancashire, England, U.K.

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