THERE’S EVERYTHING TO LOVE ABOUT TRADITIONAL IRISH FLAPJACK: It’s simple to make, filling and comforting, chewy and gooey, and even a bit healthy for you. Not to be confused with pancakes, our flapjack is basically an oat bar, bound together by butter and sugar, with flavorings added in.
During the Christmas time, I like this version, flavored with mincemeat and fragrant with the spices of the season.
MAKES
8 TO 12 PIECES
½ cup / 90 grams dark brown sugar, packed
8 tablespoons / 113 grams unsalted butter
1 tablespoon honey
¼ teaspoon table salt
2⅔ cups / 240 grams old-fashioned rolled oats
¾ cup / 150 grams Granny’s Christmas Mincemeat (page 288), or store-bought
2 tablespoons brandy
Preheat the oven to 350°F / 180°C and line an 8-inch / 20-centimeter square baking pan with parchment paper or buttered foil, allowing the parchment or foil to overhang the edges by 2 inches / 5 centimeters on either side.
In a large saucepan over medium heat, melt the brown sugar, butter, honey, and salt together. Remove the pan from the heat and add the oats, mincemeat, and brandy. Stir until evenly mixed and turn the mixture into the prepared pan. Bake for 25 to 30 minutes, until slightly puffed and golden on top.
Let cool completely in the pan, then use the overhanging parchment or foil to lift the flapjack out of the pan and onto a cutting board. Slice into 16 pieces, then cut each square into a triangle for 32 small flapjacks. Store in an airtight container for up to a week. These also freeze well in resealable plastic bags for up to a month.