British flapjacks

(Daffodils on the breakfast table, via Etsy)

I am heading down to the Cape this afternoon for a long-awaited weekend reunion with my beloved NYC book club. I could not be more excited! The agenda will hopefully include yoga on the beach, lots wine and cheese, and lobsters!

I made a batch of British flapjacks to take along. The ingredient list is incredibly humble, but these bars are a strangely seductive beast. I can almost guarantee you'll find yourself wandering into the kitchen over and over again to take another piece. 

Wishing a happy, flapjack-y weekend to all!

British flapjacks

Adapted from Molly Wizenberg's recipe in Bon Appetit

You will need: 

1 stick unsalted butter, cut into 8 pieces

1/2 cup packed brown sugar

1/4 cup golden syrup (I use a combination of maple syrup and honey and they come out beautifully)

2 1/3 cups quick cooking oats

Pinch of salt

Preheat oven to 350 degrees. Butter an 8x8 inch baking pan. Combine butter, syrup and sugar in a saucepan and stir over medium-low heat until mixture is smooth. Remove from the heat and add in oats and salt. Stir until coated, then transfer to baking dish. Use the back of a spoon to even out the mixture.

Bake for 25 minutes. Let cool in pan for 5 minutes, then cut into 4 squares, then cut each square into triangles. Let cool before serving.