English Flapjacks

Even the word “pâté” connotes luxury and richness. This recipe from Chef Josh Behm at Talula’s Table does not fit into the easy category, but it takes honors in the delicious one. Try it when you’re in the mood for a challenge. Never in that mood? Drop by Talula’s Table and purchase some for your next party.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
133
FAT
19%
CHOL
5%
SOD
3%
Uploaded by: County Lines Magazine

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Ingredients for 36 servings

1½ sticks (¾ C.) butter

½ C. brown sugar

¼ C. golden syrup*

3 C. rolled oats

1/8 tsp. salt

1 Tb. sunflower seeds

1 Tb. pumpkin seeds

3 Tb. sliced almonds

*Golden syrup can be found at many English specialty stores, or you can substitute dark corn syrup. Regular rolled oats give a better texture than quick-cooking oats, but both work fine.

Preparation

1.

Preheat oven to 350°.

2.

Lightly grease a 9-inch square pan. Combine butter, brown sugar and golden syrup in a heavy saucepan and melt over medium-low heat until sugar is completely dissolved, stirring occasionally, about 5 minutes.

3.

Remove from heat and stir in the remainder of ingredients until well combined. Turn the mixture into the prepared pan. Press into the pan with the back of a wooden spoon. Bake 20 minutes.

4.

Allow to cool for 5 minutes and then cut into 1” x 2” fingers. Allow to cool completely before removing from the pan. Store in an airtight container.

View instructions at
County Lines Magazine

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