“Most Canadians would call these oatcakes, but in Scotland they are called flapjacks. This is a favourite recipe from my childhood and so easy to make. I remember sitting in the kitchen with a cup of hot cocoa and watching granny make flapjacks on her old coal fired stove.”
– James Barber
Ingredients
¼ cup (50 mL) sugar
¼ cup (50 mL) butter
2 tsp (10 mL) water
1 2/3 cups (400 mL) rolled oats (quick cooking)
Directions
1. Preheat oven to 350 *F (180 *C). Lightly butter 8 -inch (2L) square baking pan.
2. In a small saucepan over medium heat, combine sugar, butter and water. Heat until sugar is dissolved and butter is melted, stirring occasionally. Remove from heat and stir in oats.
3. Evenly spread mixture into prepared baking pan. Bake for 20 minutes or until golden and crisp. Cool in pan on rack. Cut into triangles or squares. Store in an airtight container for three or four days. Serve with vanilla ice-cream or cheddar cheese.
Variation: You can vary this recipe by adding powdered ginger or cinnamon.
Preparation time: 2 minutes, Cooking Time: 22 – 23 minutes, Yield: 16 squares
Source: Dairy Farmers of Canada