So much news about Flapjacks these days. Recently, I had the chance to test some really awesome Flapjacks available in the supermarkets (up north, but not yet available in the south!). Since my craving for these Flapjacks has not ceased and new delivery was not anywhere in sight, I decided to make them myself. I have made cereal bars before which turned out also just as good, but it is different. Flapjacks are softer, sweeter, more malty but with little sugar and tasted like “more”. When Axel from Outdoorseite published his post on how to make Flapjacks, I came up with an idea to combine these 2 to make it a not too soft cereal bar cum flapjacks which is good to take along that does not crumble away. 2 bars at the summit gives a whole bunch of power till the end of the day! Guaranteed. So here is my recipe:
- 80g butter
- 50g brown sugar
- 30g cornsirup (“Zuckerrübensirup”)
- 100-150ml clear honey
- 50g flour
- Juice from 1/2 lemon
- 1/2 tsp baking powder
- 700g mixture out of 200g chocolate haferfleks, 200g haferflocken, 50g studentenfutter, 50g raisins/cranberries/figs(chopped)/candied ginger , 100g almonds, etc (whatever your hearts desire)
- Heat your oven to 150 degrees C.
- Melt butter, sugar, cornsirup, honey in a big pot and let it caramalize, while stirring continuously. Add now flour and baking powder and stir shortly
- Once nicely brown, add in the dry mixture and stir until every corn is covered.
- Remove from heat and spread over an oven tray (preferably a smaller, but higher one) on a baking paper.
- Take a second baking paper and lay this above the mixture.
- Using a rolling pin, flatten the mixture equally into a square form, making sure its not too thin.
- Bake for 30 mins. Let cool for 5 mins before cutting the flapjacks into little rectangle bars. Form and cut before the mixture gets cold completely.
- Once cooled, keep them stored in a Tupperware in a cool place. (Fridge) Or pack them individually in a grease proof paper /transparent foil for easy to go cereal bars.