Brown Butter FlapJacks

British FlapJacks

Bon Appétit  | March 2010
by Molly Wizenberg

adapted by SpiceGirl

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

Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan**. Brown the butter in a heavy, medium.  Add brown sugar and golden syrup. Stir constantly over medium-low heat until 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.

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.
** I opted to lightly butter aluminum foil and use it to line the baking pan.  This worked well.