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
BEST EVER EASY FLAPJACK
A lovely recipe to bake with the children which everyone will love!
Provided by Heather mummy to 4
Time 55m
Yield Makes 16 squares
Number Of Ingredients 5
Steps:
- Melt the butter, sugar & syrup together on the hob in a large pan.
- Meanwhile pre-heat a fan oven to 150c & line a 25cm tin with baking paper.
- When the butter mixture has completely melted turn off the heat and add flour & oats. Mix to combine and turn into the baking tin.
- Bake in the oven for approximately 40mins for a chewy flapjack. ( longer for a slightly crunchier bake ) Remove from the oven and let stand for a while in the tin before marking into 16 squares and leaving to cool.
FRUITY FLAPJACK COOKIES
Toast oats before mixing them into the dough to make these fruity cookies, a delicious hybrid of syrupy flapjacks and coconut macaroons
Provided by Barney Desmazery
Categories Dessert, Snack
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Scatter the oats over a baking tray and bake for 20 mins, turning once until lightly browned. Remove from the oven and set aside to cool. Tip the butter and sugar into a bowl and beat with an electric whisk for 2 mins until fluffy. Crack in the egg and add the golden syrup and vanilla, then beat until completely combined. Scatter in the flour, all the dried fruit, the coconut, cinnamon (if using), the toasted oats and a pinch of salt. Beat again until everything is combined and you have a thick dough. Use the dough straightaway or cover and chill for up to two days.
- Line two baking sheets with baking parchment and arrange six large spoonfuls of dough on each, well- spaced apart. Bake for 15 mins (or 18-20 mins if the dough is fridge-cold) until the cookies have spread and are brown at the edges but soft in the middle. Leave to cool on the baking sheet for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container or tin for up to five days.
Nutrition Facts : Calories 247 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
AMERICAN PANCAKES
Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 9
Steps:
- Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
- Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
- Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
- Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don't put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
- Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.
Nutrition Facts : Calories 356 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium
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
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