Flapjack Bars with Yoghurt Topping (Wheat- and Egg Free)

There are very few things in the world of bakery that scream "I am an Englishman!" as much as an oaty flapjack. As far back as the 16th century, the word flapjack has been used in the English language to refer to a variety of different baked things: pancakes, tarts, biscuits, and more. Nowadays, though, it conjures up an image of a buttery, golden syrupy, oaty traybake.

Here in Ireland, flapjacks can be bought individually as breakfast bars, and often they have a yoghurty topping. I have travailed for many days to bring to you the perfect recipe for a yoghurty topping.

Only after I failed in the attempt of developing the recipe. Four. Times. I eventually got it, though. The flapjack was harder than the icing, it has to be said.

The yoghurty topping requires a little experience of sugar boiling, but it's nothing too complex. If sugar boiling is a no-go for you, you can use any other icing you want, or leave it out altogether.

If you have a flapjack recipe you prefer, feel free to use it! I used this flapjack recipe more as a vehicle and an excuse to demonstrate the yoghurty topping, if I'm going to be completely honest.

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DIFFICULTY

Requires experience with sugar boiling stages

TIME

Over 6 hours

RECIPE RATING

Intermediate

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INGREDIMENTS

Makes one 8 inch (20 centimetre) tray of flapjacks

For the flapjacks

12 ounces (340 grammes) porridge oats

6 ounces (170 grammes) butter, salted or unsalted

4½ ounces (130 grammes) soft brown sugar

1½ ounces (40 grammes) golden syrup

1 fluid ounce (30 millilitres) water

Cinnamon, to taste

Vanilla essence, to taste

For the icing,

8 ounces (225 grammes) caster sugar
4 ounces (115 grammes) Greek yoghurt
4 ounces (115 grammes) unsalted butter
1 teaspoon (5 millilitres) vanilla essence

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FREE FROM

Eggs, nuts, wheat

CONTAINS

Oats, dairy, refined sugar

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METHOD

First, make the flapjacks.

• Line an 8 inch (20 centimetre) square tin with non-stick baking paper. Preheat the oven to 150°C (300°F, Gas Mk.2).
• Take a quarter of the oats and grind to a flour in a blender or food processor. If you don't have heavy machinery, you can replace a quarter of the flour with instant oat cereal, like Ready Brek.
• In a saucepan, melt the butter, sugar, syrup, and water together and bring to the boil. Once boiling, remove from heat and add in the porridge oats and the ground oats. Add in the cinnamon and vanilla essence to your liking.
• Spread the mixture into the prepared tin and bake on the centre shelf for 20 minutes. Remove from oven and place on a wire rack until cooled enough to handle.

Then, make the icing. 

• Cook sugar, yoghurt, and half of the butter over medium heat until the sugar dissolves and the butter has melted. Simmer to soft ball stage, about 118 to 120°C (235 to 240°F), stirring all the time.
• Remove from heat and allow to stop bubbling, then begin to beat the icing: every time is thickens, add a quarter of the butter. 
• Once the butter is completely beaten in and the icing has thickened, pour as much as you'd like over the still warm flapjacks. If you have icing leftover, store it in the fridge for another project.
• Put the flapjacks in the fridge for about 4 hours to set the icing. Allow to come up to room temperature after the icing has set to cut easily. Cut into as many pieces as you'd like.

STORAGE

These will keep in an airtight container for up to two weeks. If you live in a warm region, keep them in the fridge to stop the icing from melting.