“FlapJacks” Or How I learned to love the Golden Syrup: A Recipe

This is a post about a fabulous cookie/bar I just made, or maybe its a post about Golden Syrup.  I really can’t tell yet.

Hi, Golden Syrup? I know we haven’t been together very long but I just have to say, I love you.

I love your deep mellow sugary-ness.  I love how sticky you are.  I love how you coat everything, from my spoon to my fingers in your golden glow.

Corn syrup, I hate to break it to you, but if Americans ever find out about your British relative, you can kiss your baking career goodbye.

Golden syrup is a fairly British phenomenon.  It is simply a “thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar“…according to wikipedia.

According to me, it is delicious.  It has a certain je ne sais quois that I am already falling hard for.  I first read about Golden Syrup in a Molly Wizenberg recipe from a Bon Appetit issue I read a few months ago.  I thought about making those flapjacks but I never found that golden syrup that the recipe called for.

So, I filed those flapjacks under “to be tried sometime in the indefinite future.”

Fast forward a few months and I’m now in China.  I’m in “Sabrina’s Country Store” the source for all things imported here in Chengdu.  I’m stocking up on baking supplies.  I see golden syrup, I see corn syrup.  I see corn syrup costs twice as much as golden syrup.  A light goes on in the back of my head and I remember the flapjacks.  It must be fate.

I buy the golden syrup and leave Karro’s best sitting forlornly on the shelf.

And ever since, golden syrup and I have been dancing with destiny.


For the record, these flapjack things are ridiculously good, ridiculously easy, and ridiculously addicting.  The hardest part about this recipe is not getting golden syrup all over yourself.  Well, that might be the second hardest part.  The absolute most difficult thing about this recipe will be keeping your hands out of the pan while these little babies cool.

I used a well-buttered springform pan for these because it seemed more appropriate than a glass pie plate-which was my only other alternative.  Watch these babies closely because you might want to pull them out of the oven before the 25 minute mark.

British Flapjacks by Molly Wizenberg for Bon Appetit


  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup golden syrup*
  • 2 1/3 cups quick-cooking oats (not instant or old-fashioned)
  • Pinch of salt

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

  • Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
  • Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.

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