Olive Garden
Red Lobster
Longhorn Steakhouse
Bahama Breeze
Seasons 52

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This is a recipe my wife found on the back of the Hershey’s butterscotch chips bag. And as always, she made it just that much better with her modifications. She’s just got a knack for recipes and how to put things together. So, you’ll definitely want to give this a try!

Bear in mind here that if you are American, we are not referring to the pancake which is known as a flapjack in America. This type is actually a British recipe, well known in Europe as a tasty but above all else simple baked good to whip up at a moments notice. If you were eating out, you’d be more likely to find a flapjack in a café or coffee shop than a restaurant like 100 Hoxton, because the texture is a mixture between a biscuit and a cake. Homemade flapjacks are always the best anyway though. Try this recipe.

Ingredients:

6 tbsp golden syrup or corn
200g unsalted butter
330g porridge oats

Method:

Preheat the oven to 350°F/180°C and grease a 9″ by 13″ tin, lining the base with baking parchment.

Next you should place the golden syrup and the butter into a large saucepan, gently heat them until the butter has melted into the syrup and stir it well. Beware that it can be difficult to get all the syrup into the mixture, so make sure you have. More is better than less because the flapjack will fall apart otherwise.

Find another bowl and pour the porridge oats in. Add a pinch of salt and then pour the syrup and butter mixture on top. Stir until the oats have a good covering from the syrup, and pour the mixture into the tin you prepared earlier.

Spread as evenly as possible, filling the entire surface area and bake in the oven for 25 minutes, or until the outside has turned a golden brown. Then simply remove from the oven. The flapjack will still be fairly soft because of the syrup, but it will harden as it cools down.

Place the tin on a wire rack and cut the flapjacks into squares, leaving in the tin until they have gone completely cold.

But on the other hand, salmon is definitely my wife’s favorite choice, so we definitely make a lot of it. This recipe, with an oriental flair, was created by my wife. This turned out very tasty. I really love the flavor that the Chinese Five Spice adds to fish.