flapjacks

Heat oven to 325 degrees F. Line an 8×8-inch baking pan with parchment paper. In a medium-sized pot, melt butter with brown sugar, golden syrup, and a few pinches of flaky sea salt (omit if using salted butter) together over medium-high heat. Once bubbles form, simmer for one minute, then stir in oats off the heat. Spread in pan in an even layer and baked bars for 20 to 25 minutes, until deeply golden at edges. (Deeply golden bars have much more of a caramel-y flavor than pale ones.)If you’d like to add chocolate, let them rest in their pan on a cooling rack for 3 to 4 minutes before sprinkling the chips all over, then waiting 5 minutes before spreading them in a single layer. You can cool the flapjacks at room temperature but it goes faster (especially setting the chocolate) in the fridge. However, flapjacks taste best at room temperature, where they’re still stretchy and tender, so you want to keep them in an airtight container at room temperature. They keep for a week.Every flapjack recipe on the internet tells you to cut them while they’re still warm or it’s too difficult later but I found them messy to cut while warm and really easy to cut cleanly once cool with a sharp, serrated knife, so I’m going to suggest you cut them once they’re fully cool. Use the parchment paper to slide them out of their pan onto a cutting board and cut them into 16 squares or into 4 large ones, then cut quarter diagonally to form 4 triangles.