Raspberry Bakewell Flapjacks

Print This Page

Raspberry Bakewell Flapjacks

Adapted from Lyle’s Golden Syrup by My Little Blue Heron Kitchen

Dedicated to Leon Pozniakow 

Flapjacks have become my obsession. In the U.S., flapjacks are ‘pancakes’, but to the British, they’re sweet treats made from oats. British oats, porridge oats, seem to be different than our "American" oats (like Bob's Red Mill or Trader Joe's). They seem much softer, so I recommend using them. I like Flahavan's porridge oats. You can, of course, find them on Amazon. Try to get to a local shop that carries imports from the UK or Ireland. Also, so wonderful and special: Lyle’s Golden Syrup (or light treacle syrup that has this remarkable and addictive butterscotch taste), and Demerara sugar, a sugar that is different in taste: it’s richly caramel (originally from Guyana and more often now from Mauritius, Africa).  I recommend getting these ingredients for your pantry. You'll need Lyle's Golden Syrup to make this confection. You can probably noodle your way around the oats and Demerara sugar, but I wouldn't.

Maybe you know what a Bakewell Tart or Pudding is, but I didn't until I read about it. Here's what I found out: “Bakewell” refers to the infamous Bakewell Tart. Wikipedia: “A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.” So to make a mock Bakewell Tart, we have oats, butter, and caramel sweeteners for our shortcrust pastry, raspberry jam, and ground and extract of almonds as stand-ins for frangipane. And our topping is, of course, almonds.  

If you're nut-free or don't like or tolerate almonds, try coconut and vanilla extract. (There's always chocolate, but if you do opt for chocolate, give unsweetened chocolate chips a try. Pascha makes them and they're amazing. You can buy them directly, or from other places like Vitacost and some markets and of course the "A" word). Fool around with different fillings and jams. You're the boss.

 

Raspberry Bakewell Flapjacks

Ingredients:

225 g unsalted butter  

6 Tbsp. Lyle’s Golden Syrup

110 g. brown or Demerara sugar 

375 g. Irish porridge oats (I use Flahavan’s)

24 g. ground almonds 

generous pinch of kosher salt

1/2 tsp. almond extract (if using vanilla, use 1 tsp.)

5 Tbsp. raspberry jam at room temperature

Sliced or chopped slivered almonds to cover the flapjacks

Procedure:

• Heat the oven to 350º F.

• Grease and line an 8 x 8 baking tin with parchment.  I spray my baking tin with ghee spray before lining it. N.B.: These bars are soft and chewy. So, if you prefer a crispier product, opt for a 9 x 11 pan. Bake time will be shorter, and your flapjacks won't be soft. It's personal .. like chocolate chip cookies.

• In a medium bowl, measure porridge oats. Whisk in salt and either ground almonds or coconut. Set aside. 

• Place the butter, golden syrup and soft brown or Demerara sugar in a large heavy-based pan. (A non-stick wok or large saucier will work well.) mlbh truc: if you're pouring from a jar rather than scooping from a tin (I do) your Lyle's syrup, coat the measuring spoon with some butter (I use ghee spray.) Less to lick, but it literally slides off the spoon with no waste or mess!

• Heat gently, stirring occassionally, until the butter and sugar have just melted. This should take a few minutes. Remove the pan from the heat and dump in the porridge oats mixture. Add extract and stir until well combined.

• Spread half the mixture into the prepared baking tin, (a silicone spatula or large silicone spoon works beautifully!) to smooth and level the surface. Be sure the bottom is covered completely and make sure you leave enough mixture to completely cover the jam.

• After you've dolloped the raspberry jam, with a light touch, spread evenly over the surface. A small spatula or even the back of a spoon will work.

• Next, gently spread the remaining oat mixture over the layer of jam, smoothing the surface, taking care to cover the jam surface completely. 

• Sprinkle the sliced or chopped slivered almonds or coconut on top.

Bake in center of preheated oven for 20 to 30 minutes, until golden. Remove from oven and place pan on rack, leaving flapjacks in the pan until cooled. (If you remove from the tin before cooled, you’ll be left with a hot mess.)

• When completely cooled, lift flapjacks from pan, and place on surface where you can carefully remove from parchment. A flat spatula or large icing spatula works well. Using a sharp knife, cut into squares. The flapjacks will be soft and chewy.

• Cool completely before wrapping. Store at room temperature, wrapped well in an airtight container for a couple of days. You can keep them in the fridge and bring them to room temperature before serving. Flapjacks may be frozen. 

Yield 16 - 2" squares. Fewer, if you prefer larger bars.