The name flapjack originated in the 1600s in England. The “flap” part of flapjack dates back to the 1300s when “flap” was used in place of “to flip.”
The flapjack was originally used to describe an apple turnover, the apple turnover was known as an applejack or flapjack in many parts of England and was made by combining rolled oats and syrup.
No traybake collection would be complete without a deliciously sweet Flapjack. I use giant oats and never scrimp on the syrup, both equally important in baking a traditional flapjack.
For me large oats give an enhanced texture and way more chew in each bite. My flapjack will oozily melt in your mouth, comforting and quintessentially British all in one bite.
Flapjacks need the absolute perfect baking time, too long and they turn unhappily hard and crunchy, too little and they fall apart into little piles of sticky oats. Patience is a virtue to bake a good flapjack a virtue of which I am proud to have mastered.
Partners well with tea and coffee, I like to enjoy a slice with fruit tea.
