I made a great discovery when I was in the UK last month - flapjacks! They turned out to be a lifesaver on more than one occasion when Kath and I needed something gluten-free to eat. They were often the only gluten-free item available, and they had the added bonus of being healthy since they had all those oats in them. Or so we thought at the time.
When I got home I started Googling recipes. It didn't take me very long to realize those "healthy" snacks we had been indulging in were not so healthy after all. In fact, it appears the oatmeal's job in these bars is to soak up the massive amounts of butter and sugar they contain. Well, never mind that. I was determined to replicate them in my own kitchen.
I settled on this recipe out of The Guardian. I went to the British shop in nearby Chilliwack and purchased some official Lyle's Golden Syrup, and then found some Demerara sugar at the grocery store. I had butter and both regular and large cut oatmeal at home, so I was set to go.
I even weighed out my ingredients in proper British fashion to make sure I had it exactly right.
I have to admit it was a little alarming to see that huge glob of butter.
They smelled heavenly while they were cooking, and looked quite promising when I pulled them out of the oven. The problem was trying to eat them. They tasted as delicious as they smelled, but they simply did not hold together. I suspect the problem was the addition of the jumbo oats, but I'm not certain. If anyone has a tried and true recipe for flapjacks could you please send me a link, leave me a comment, or email me the recipe? Thanks - I am determined to get this right!