The flapjack comes from England. It is based on caramelized glucose syrup, the « golden syrup » that can be found in some stores like Carrefour, in the « world products » section.
This recipe is for fans like me of this cake. This is the only recipe in which I use margarine instead of butter, but the magic of the flajack takes hold with it!
Recipe for flapjacks:
-50g of brown sugar
-140g of golden syrup
-170g of margarine
-300g of oatmeal
Preheat oven to 160°C.
Melt on low heat in a saucepan, margarine with brown sugar and syrup.
Mix well.
Remove the pan from the heat and add the oats.
Take a 23×7 cm cake tin (measured at the base), grease it with the spray which I mention in my
canelés
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canelés
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Pour the into the pan, and spread well.
With the back of a spoon, flatten and smooth out as much as possible, pressing well. Place in oven for 20 to 25 minutes. Let stand for 20 minutes and then remove from pan.
Flapjacks should be allowed to cool before cutting. With this recipe in a cake pan, you can cut it into six nice pieces!
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