the flapjack: bidding adieu to oat month.
With one final, reverent nod to our grain of the month, the oat, we leave you, dear readers, with this traditional British oat recipe.
. . .
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon molasses
2 1/3 cup quick-cooking GF oats
pinch of salt
Preheat oven to 350°F. Butter 8×8-inch metal baking pan. Combine first three ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, 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.