ENGLISH FLAPJACK
An English recipe. Very easy to make, and very delicious. Good for lunch-boxes too.
Provided by MISSRUSSELL18
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
- Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 36.7 g, Cholesterol 24.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 75.3 mg, Sugar 15.5 g
CHEWY FLAPJACKS
A basic flapjack recipe. Add to it anything you like: grated apple and cinnamon, mixed seeds, sultanas, raisins, cranberries, etc. You could drizzle melted chocolate over the top, once it's cooled.
Provided by sugreen
Time 30m
Yield Makes 12 squares
Number Of Ingredients 4
Steps:
- Set oven to gas mark 3, 160 C.
- Grease a 20x30cm baking tray and line the bottom with baking parchment.
- In a large saucepan melt butter, sugar and syrup until all mixed and runny.
- Take the saucepan off the heat and stir in the oats until all combined.
- Pour the mixture into the prepared baking tray and smooth even with a spatula.
- Place in the centre of the pre-heated oven and bake for 20 - 25 minutes, until golden. (If you prefer a more chewy flapjack, it should still have a slight wobble when you take it out of the oven).
- Allow to cool in the tin for 15 minutes, then mark lightly where you want to cut into squares. Cover with a clean tea towel until completely cooled.
- Cut into squares and turn out.
EASY FLAPJACK RECIPE
Soft and chewy flapjacks that won't fall apart. An easy Flapjack recipe of melted butter, sugar, syrup, porridge oats and a little flour.
Provided by Lynn Hill
Categories Snack
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180c conventional oven
- Grease and line the base and sides of an 8 inch square loose bottomed baking tin with baking parchment. The baking parchment is essential as it makes it easier to lift the flapjacks out of the tin once they have cooled.
- If you don't have an 8 inch square tin, use one of a similar volume in size eg 8 x 8 = 64 square inches. I was never good at maths, so I hope you get the idea.
- Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This is most likely the reason why some flapjacks turn out hard and difficult to eat.
- Add the flour, salt, and oats. Mix thoroughly until everything is covered in the syrup mixture. It helps to give the dry ingredients a little mix before adding to the syrup.
- Spread the mixture evenly and firmly into the prepared tin. The mixture is a little runny, but you will still need to press the mixture down firmly as this will help prevent the flapjacks from falling apart after baking.
- Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour.
- Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. You need the flapjacks to set and cool completely before doing that.
- The mixture will still be hot and very sticky, so take care, especially when baking with children.
- Now that the flapjacks have cooled completely, you can complete to process of slicing them into bars. They will feel soft and chewy. And should not fall apart.
- Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy.
Nutrition Facts : Calories 285 kcal, Carbohydrate 35 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 125 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
BRITISH FLAPJACKS
Provided by Molly Wizenberg
Categories Bake Vegetarian Quick & Easy Low Cal Dinner Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 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.
- A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.
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