Pie Society in Pooler, GA was featured in our “Ten under Ten” episode of Eat It and Like It. Theirs is a fascinating story of a British family moving to this country in pursuit of the American dream. Fact is, anyone can open a business. The fact that the Wagstaff’s have moved to a new country and thrived in their business within six months is just unheard of. Goes to show, if you do it well, people will find you. We couldn’t be any more excited for them and honored that they would share a recipe with us this month. They call them “Flapjacks.” They look like what we’d call cookie bars. They look delicious! The recipe was delayed in getting to us because they had to adjust some British terminology for American readers. English to English translation? I guess so. Enjoy!
English Breakfast Flapjacks
- 1lb 6oz Quick-cooking oats (best use instant, not old-fashioned)
- 6oz Syrup (preferably use Golden Eagle or another pale treacle)
- 10 oz Brown Sugar
- 9oz Butter
- 8oz Margarine
- 6oz Raisins
- 1 Green apple chopped
- 1 Flat tsp cinnamon
- White chocolate chips
- Milk chocolate chips
Preheat the oven to 350 degrees F. Place the sugar, syrup, butter and margarine into a saucepan, mix together on a low heat until melted. Add the oats and mix together. Add the raisins, apple and cinnamon and mix together.
Lightly grease a 10″ x 15″ baking pan with butter. Add the mixture and spread evenly across the pan. Use a fork to bring in the edges of the mix approximately half an inch from the edges of the pan.
Bake for approximately 25 minutes until golden and leave to cool and set in the pan (mixture will still be slightly soft). Halfway through cooking pull the edges of the flapjack in again to prevent it spreading over the edges.
Allow to cool.
Melt the milk chocolate and white chocolate separately in the microwave until soft. Then use a spoon to drizzle both over the flapjack cookies. Allow the chocolate to set and cut flapjack into squares. Enjoy!