Order “flapjacks” at a diner or coffee shop in America and you’ll get a stack of hot pancakes with butter and syrup. But in England, flapjacks are sweet, dense oatmeal cookies that are more likely to be eaten at teatime. When our daughter was studying at Cambridge, she became quite fond of the flapjacks served at Benet’s, a local café. Once I tasted one, I had to agree with her. Back at home, I set to work trying to replicate them.

Benet’s baked its flapjacks in individual pyramid-shaped silicone molds, which I found at the New York Cake and Baking Distributor in Manhattan (online at www.nycake.com). But you don’t have to invest in silicone baking molds; I recommend using a buttered nonstick muffin pan; it makes nice, neat little cakes and browns the sides and bottoms for added flavor.