Adapted from the traditional British Flapjacks recipe run in the March 2010 issue of Bon Appetit.
1 stick (4 ozs.) unsalted butter, cut into pieces
½ c. packed light brown sugar
¼ c. real maple syrup
2&⅓ c. quick cooking oats (do not substitute rolled or old-fashioned oats)
A hearty pinch of salt
Preheat oven to 350°.
Lightly grease a square 8-inch pan. Add butter, brown sugar and maple syrup to a heavy-bottomed, medium saucepan over medium-low heat.
Stir constantly until butter is melted, sugar is dissolved and it is smooth. Remove the pan from the heat. Stir in oats and salt until evenly coated. Scrape into the prepared pan and press it gently into the pan to even the top.
Bake until top is golden and the edges are slightly deeper brown, or about 25 minutes.
Remove from the oven and let cool in the pan on a rack for 5 minutes. While the mixture is still soft, cut into 4 squares and then cut each square into 4 triangles.
Cool completely in pan before turning out and serving. These can be stored in an airtight container at room temperature. If you have any left, that is.
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