With only a few ingredients and moments to throw together, flapjacks are the classic mid morning pick-me-up, teatime treat, lunchbox addition and (now we are finally in the season), the perfect picnic pal.
So, when thinking about our next Pump Street at Home recipe, we felt it was time to share the secrets of the squares that we prefer dressed with some tempered chocolate for razzmatazz. You probably have all the ingredients in your pantry.
There are two types of oats in the recipe because they provide a more interesting texture, but if you only have one to hand, don’t let that stop you making these RIGHT NOW………..and please, as always, let Jo and me know how much you love them. We always love to hear and see the bakes from your kitchens.
Note: There’s a little chocolate tempering video here to help you achieve the perfect shine and crackle if you choose to dip or drizzle your squares. (Please also use this technique for any type of chocolate dipping or drizzling beyond the flapjacks.)
Golden syrup is a key ingredient in these quintessentially British treats and is hard to replace here for the essential caramel chew. It’s widely available even overseas these days and I might urge you to keep a stash on hand for sweet emergencies.
Pump Street Bakery Flapjacks
- 200g rolled oats
- 200g jumbo oats
- 140g butter (I use salted always, but the bakery uses unsalted)
- 85g caster sugar
- 110g light brown sugar
- 200g golden syrup
- pinch of sea salt (2g)
Preheat your oven to 160C (320F)
Grease and line a 20cm (8 inch) square baking tin with parchment paper
Melt the butter in a medium sized saucepan
Add both sugars, golden syrup and salt, stirring continuously and bring to the boil for one minute until fully caramelised
Remove from the heat and stir in the oats, making sure they are all combined and fully coated
Bake for 17 minutes until golden and slightly bubbling around the edges.
Carefully remove from the oven and allow to cool completely before slicing and serving.
At Pump Street Bakery, they dip one end of each square into tempered chocolate and allow to set completely before displaying. For “at home” purposes we free style drizzled the chocolate on top before slicing. The chocolate is optional (kinda).
These will keep for 5 days in a sealed container. But there is no way they will last that long in your kitchen……..
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
