Scottish flapjacks are entirely different from the American pancakes of the same name these are toffee-like oatmeal bars. Lyles Golden Syrup, found in the International aisle, is similar to corn syrup, which may be used instead. Salted butter heightens the caramel flavor. May be frozen.
1. Preheat oven to 350 F. Line a 9-by-13- inch pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with vegetable cooking spray.
2. In a large bowl use an electric mixer on medium speed to beat butter, brown sugar, syrup, and vanilla until blended, about 1 minute. Scrape down sides and bottom of bowl and beaters with a rubber spatula. Add oatmeal and mix until blended, about 30 seconds.
3. Drop clumps of dough into prepared pan. Using your fingers, gently press dough into an even layer.
4. Bake at 350 F until bubbling and light brown, about 30 to 35 minutes. Remove from oven and let sit until bubbles subside and surface appears solid, about 5 to 10 minutes.
5. Cut warm flapjacks into 40 bars. Cool in pan until firm, about 1 hour. Remove cooled bars from pan, breaking apart any that stick together. Store in a tightly sealed container at room temperature for up to 5 days.
Source: Hannaford fresh Magazine, May - June 2009