Welcome to the first recipe of my Saturday baking practice!
For this first week, I chose "Millionaire's Flapjacks" from Martha Collison's cookbook, "Twist."
My goal for this series is to stretch my skills and also to provide y'all with new recipes to try with me!
Before we get to the ingredients, let's talk about that equipment you need:
A digital scale
Since this is a British recipe, all the measurements are in grams instead of cups. You can buy a digital scale for under $20 on Amazon here. I highly suggest purchasing a digital food scale because I believe you can get a better, more specific bake using weighted measurements.
Large Sauce Pan
You'll use this for making the flapjack base
8x11 in pan lined with parchment paper
Medium Sauce Pan
I recommend a stainless steel pan. You'll use this to make the caramel, which you'll be whisking constantly.
A balloon whisk
A heatproof bowl to sit over simmering water
A piping bag or ziplock bag
Ingredients for the Flapjack Base:
150 grams butter
125 grams demerara sugar - I use the Florida Crystals brand, which I found at Wal-Mart
1 tablespoon golden syrup - I had to find this on Amazon
225 grams rolled oats
To Make the Flapjack Base - 10 minutes plus baking and cooling
Preheat the oven to 400 degrees
In a large saucepan, mix the butter, sugar, and syrup over medium-low heat until the butter is melted and the sugar is mostly dissolved
Remove from heat and stir in the rolled oats until the oats are completely coated
Press into the prepared 8x11 pan and bake for 20 minutes
Cool completely in the pan
The flapjacks will be bubbly and soft when you remove them from the oven, but it'll firm up as it cools
Ingredients for the Caramel Filling:
150 grams butter
397 grams condensed milk (this is one 14 oz can)
100 grams golden syrup
To Make the Caramel Filling - Approx. 30 minutes plus 1-2 hours for cooling
Add all the ingredients to a medium sauce pan over medium-low heat
Stir constantly with the balloon whisk until it's golden brown (it'll almost look like peanut butter when it's ready)
Let cool in pan for about 3 minutes then pour over the flapjack base (still in pan)
Leave to set and cool completely
Ingredients for the Dark Chocolate Top:
300 grams dark chocolate
50 grams white chocolate
To Make the Topping:
Put the dark chocolate in a heatproof bowl and melt it over simmering water, careful not to let the water touch the bottom of the bowl
Pour melted chocolate over caramel and spread to cover
Put the white chocolate in a microwave-safe bowl and heat at 15-second internvals until the white chocolate is smooth
Put in the piping bag or in a ziplock bag
Snip the corner of the bag and drizzle over the dark chocolate while the dark chocolate is still hot
Let this set completely at room temperature before serving
Be patient with the caramel. It took me 30 minutes to make the caramel that was perfect. My first batch came out with too-light caramel that resembled dulce de leche (see the top left image below).
You can make the flapjack base and the caramel before running errands or before bed if you want to finish the bars in the morning
Do NOT put the bars in the fridge once the chocolate is on because it will discolor the chocolate
Let me know if you try this recipe! You can either leave a comment below or post a picture on Instagram with the hashtag #SaturdayBakes so I can see them!
Be sure to give me a follow on Instagram so you can see my stories with these recipes every Saturday!