Chewy Flapjacks Recipes

EASY FLAPJACK RECIPE

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.

***** CHEWY ENGLISH FLAPJACK *****

Steps:

• Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
• put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add.
• put the mixture in a papered tin, flattening the mixture with the back of a spoon.
• bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
• note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
• once you take the flapjack out, you should cut it before it cools completely because it will harden.
• if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled.
• ***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.

CHEWY FLAPJACKS

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.

CHEWY FLAPJACKS

Steps:

• Preheat the oven to 350. Line the base and sides of a 8 inch square cake pan with baking parchment paper.
• Mix the butter,sugar and syrup in a pan and heat gently until the butter has melted. Add the oats and stir until all the ingredients are combined. Turn the mixture into the tin and level the surface.
• Bake the flapjacks for 15-20 minutes until just beginning to turn golden. Leave to cool slightly, then cut into fingers and remove from the tin. Store in a airtight container.

CHEWY FLAPJACKS

Steps:

• Preheat oven to 180C/Gas 4 and butter a 23cm/9in x 33cm/13in Swiss roll tin.
• Melt together the butter, sugar and syrup in a large saucepan over a low heat, then stir in the oats, cinnamon, baking powder and a pinch of salt until well combined.
• Peel and mash the bananas and add to the mixture, stirring well to combine; Tip into the prepared tin and smooth the surface with the back of a metal spoon.
• Bake for 20-25 minutes or until the edges are just beginning to turn golden brown; The mixture will feel fairly firm to the touch.
• Transfer the tin to a wire rack and cut the mixture into bars while still hot.
• Leave until completely cold before removing with a palette knife.

CHEWY OR CRUNCHY FLAPJACKS

Steps:

• Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
• Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin).
• Mix all the oats into the liquid.
• Put the mixture into the baking tin & press flat.
• Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes.
• Warning: the timing is tolerant but accuracy in temperature is critical.
• Slice into 8 fingers before it sets but leave in place in tin.
• Leave to cool and set.
• Crunchy Flapjack:.
• The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
• Fruit Flapjack:.
• The recipe is identical to above but mix in some raisins and/or sultanas before baking.