Easy 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.

EASY FLAPJACKS

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2 and line a 20cm/8in square baking tin with baking paper.
• Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
• Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
• Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out onto a chopping board and cut into squares.
• These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.

BASIC FLAPJACK RECIPE

Steps:

• Preheat the oven 200C/ Gas mark 6. Make sure you line a baking tray with grease-proof paper.
• In a saucepan, put sugar, butter and syrup and heat gently until it is melted.
• Place the ingridents in a bowl and mix.
• Put onto the tray and cook for 10-15 minutes. The remove from the oven, let it cool for 5 minutes and cut into squares.

APPLE FLAPJACK

Steps:

• Preheat oven to Gas 4, 180ºC, fan160°C. Oil and line base of a 20x30cm (8x12in) cake tin with baking parchment.
• Melt butter, caster sugar and golden syrup together in a pan, stirring until sugar has dissolved. Remove from heat and stir in oats and apples.
• Spread mixture in tin and bake for 20-25 minutes. Cut into 12-14 bars; allow to cool before turning out of the tin.