The flapjack originated in Britain. It is a dense sweet cookie bar made from oats, butter, golden syrup or honey and sugar. The main ingredient is oatmeal , thus making it a very food popular in Scotland
Shakespeare refers to flapjack in Pericles, Prince of Tyre, Act II Scene I, but this is one of the many anachronisms in his historical plays and does not suggest that he thought it was a middle eastern dish, merely a common English dessert of the time:
“Come, thou shan’t go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome.”
Serves 12-16 Flapjacks
- 250 g Rolled oats
- 150 g Butter
- 75 g Golden syrup
- 75 g Light brown sugar
Preheat oven to 180C.
Grease and line a shallow 20cm square tin with baking parchment.
Put the butter, sugar & golden syrup in pan and heat gently until completely melted.
Mix the oats into the liquid.
Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.
Bake for 25 to 30 minutes or until just golden around the edges.
Place pan on a cooling rack and leave for 15 mins.
Cut into 12 or 16 pieces whilst still warm.
Leave to cool and set.
Flapjacks will keep up to a week in an airtight container.
Scottish Word of the Day!
Jessie – A Jessie is an effeminate, weak, or cowardly man.
Ye’re just a big Jessie! – You’re a big girl’s blouse!
What are ye greetin for, ye big Jessie?
Shinty is definitely not a game for Jessies!