Some of my earliest memories involve flapjacks, or “horsecakes” as my family calls them. I believe the latter refers to oats, which are often fed to horses, but regardless of origin, oats have been a staple in my parents’ household for as long as I can remember. The best flapjacks I’ve ever eaten were my mom’s, and here’s the recipe she used for this test (Sam Stern’s) and some key takeaways I incorporated into my Date and Coconut iteration. They sent me tips.
When it comes to flapjack preferences, there seem to be two main opinions: chewy and crunchy. I prefer the chewy variety, which is easily made with a combination of butter, sugar, and golden syrup. However, if you want your flapjacks to be crispy, you can easily achieve this by baking them at a higher temperature for a little longer. Shallow baking trays will help create crispier flapjacks, while deep trays will yield a chewier version.
The basic ingredients for flapjacks are butter, sugar, golden syrup, and rolled oats. Similar to Sam Stern’s recipe in the photo (top left). But to keep things interesting, here’s a chocolate version (by Victoria Glass), a vegan no-bake variation by Meera Sodha, Banana Nut Breakfast Bars by Sohla El-Wayly, a fruit and oat flapjack by Nigel Slater, a recipe by Anna Jones I’ve included it. Features carrots and apples.
oats
Choosing the right type of oats for flapjacks can be difficult. If it’s too coarse, the butter and sugar mixture won’t be absorbed and the flapjacks will be oily. If it’s too fine, the flapjacks will be very dry and crumbly, giving them a biscuit-like texture. Even within the “rolled oats” category, there are many different textures available. I think jumbo oats are too coarse unless used with finer oats. I would definitely avoid brands of oats called “instant” as they are often finely ground or mixed with powdered milk or other additives. Three of the recipes tested here used “oatmeal porridge.” This should work with whatever you normally use to make porridge. Flahavans Progress Oatlets are a good option.
sweetness
Brown sugar is a popular sweetener for flapjacks, giving them a beautiful rich caramel flavor. Three of the recipes (Soda, El Weley, and Jones) forgo sugar entirely, choosing to derive their sweetness from honey, golden syrup, or maple syrup (or brown rice syrup in the case of Soda). The main ingredient in flapjacks is some type of invert sugar (such as golden syrup) or an alternative such as honey or maple syrup. This gives them the chewy, sticky texture that is typical of flapjacks in my opinion. I think golden syrup is the best option, but honey is also a good, less processed alternative.
fat
The basic flapjack recipe (Stern’s recipe), as well as Victoria Glass and Nigel Slater’s version, uses butter, which contributes both texture and flavor. Meera Soda and Anna Jones both choose coconut oil. Coconut oil is a good vegan alternative, but the results aren’t as decadent. Note that coconut oil has a much lower melting point than butter, so these flapjacks will be softer at room temperature. Sohla El-Wayly’s Banana Nut Breakfast Bars are dairy-free and the fat comes from olive oil and peanut butter. While the result is delicious (and suitable for vegans, depending on whether you use honey), the texture is distinctly different from traditional flapjacks and more similar to biscuits or cakes.
addition
Flapjacks pair well with most dried fruits, nuts, and seeds. I’m all for healthy additives, but I think it’s a shame when fruits, nuts, and seeds start to take away from the flavor and texture of flapjacks. In my opinion, flapjacks are a snack, not a health food, so making them as delicious as possible should be a priority. can For example, add dates or coconut, but it is better not to omit butter or golden syrup. I actually really liked the Victoria Glazed Chocolate Flapjacks with cocoa powder and chocolate chips (which I added after letting the mixture cool to room temperature).
For my own recipe, I wanted to maintain a texture similar to my favorite flapjack: chewy and slightly crunchy around the edges. However, for a slightly more exotic twist, I added dates and coconut. This won’t make it any healthier, but it might make it a little more acceptable as a breakfast snack. This would be perfect for a lunch box!
Recipe: Date and Coconut Flapjacks