Flat Jacks Recipes

ENGLISH FLAPJACK

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.

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.

OLD FASHIONED FLAPJACKS

Steps:

• Preheat griddle so that a drop of water beads when dropped on it.
• Combine dry ingredients.
• Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
• Add wet ingredients to dry ingredients.
• Mix but not too much. Batter will be slightly lumpy.
• Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
• Serve with real butter and real maple syrup.

FLAPJACKS

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
• Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

FLAT JACKS

Steps:

• Mix all of the above. The more milk you use, the thinner the pancake.

APPLE FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there's still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a fork to break up slightly, then tip into a bowl and set aside.
• Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
• Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days.

YUMMY GOLDEN SYRUP FLAPJACKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed - be careful not to overmix or the oats may lose their texture.
• Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.