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I used to bake frequently with my mother when I was a child and one of the first things that I remember baking was flapjacks. Basic flapjacks are very easy to make and quite cheap as they only take a few basic ingredients but the recipe can be adapted to making all different flavour combinations.
800 kg porridge oats
200g cornflakes crushed
450g golden syrup
500g soft brown sugar
1. Pre heat oven to 160C or Gas mark 3, grease and line a baking tray.
2. Place the butter, sugar and golden syrup into a pan and heat gently until melted.
3. Place the oats and crushed corn flakes into a bowl, pour over the heated butter mixture and stir until the dry ingredients are evenly coated.
4. Pour mixture into the baking tray and spread out evenly. Bake in the oven for around 25 minutes.
5. The flapjacks will appear to be very soft when taken out of the oven but this is right and they should be covered and left to fully cool before being removed from the pan.
6. Once fully cooled the flapjacks can be cut into squares.
I love to add dried fruit to these flapjacks apricots or sultanas and glazed cherries work really well. You can also add chopped nuts, chocolate chips or even top the flapjacks in chocolate once cooled for a more indulgent treat. The addition of the cornflakes makes the flapjacks a little crunchy which I love but for a softer bake you can replace the cornflakes with more oats, either way they are delicious.
This is a recipe for a vegan 'flapjack' or brownie bite. It ends up being quite sticky and moist but requires very little effort and cooking time.
Half a tin of coconut milk using only the thickest creamy top
Drop of vanilla essence
5 generous tablespoons of icing sugar
50g of cocoa powder
1 tablespoon of smooth or crunchy peanut butter
Heat all ingredients in a pan and mix until melted. Pour into a baking tray lined with foil. Cover and freeze until set. Slice into bite sized pieces. Enjoy!
It's best to keep this in the fridge or else it gets very sticky.
I recommend crunchy peanut butter to add texture.
Eat on their own or as a desert.
Most people like biscuits, or cookies as they are known is some places, with one sort of biscuit being the good old fashioned flapjack.
Flapjacks are easy to make, taste lovely and most people will enjoy them, especially those with a sweet tooth.
Here we go....
You will need to get your hands on a few things, such as....
* 250g Porridge oats
* 125g of Butter, softened
* 125g of brown sugar
* 2 to 3 tbsp of golden syrup, or more if you like it, less if you're not so keen.
What do I do with it all ….?
Pre-heat the oven to 180°
1 – Mix up you ingredients in a large bowl, until all oats are covered with the butter, sugar and syrup.
2 – Lightly grease a baking tray and then spoon the mixture from the bowl into it. Pressing the mixture down and into the corners, if possible. Make it as level as possible.
3 – Put tray in pre-heated oven and cook for about 20 minutes or so. Or until golden-brown. The edges may look over done but don't worry about that.
4 – Whilst still warm cut the flapjack into sections, a pizza cutter does a good job at that, or a good knife, but if you've used a none stick tray then be careful you don't scratch they tray itself. I tend to use a wooden spatula I have in the drawer which slices well without damaging the tray.
5 – Once sliced leave in the tray to cool off, hardening so that it doesn't fall apart when lifted. This only takes a matter of minutes so you won't have to wait for long.
And you're done......
I never have been very good at making flapjacks but when I found this recipe about a year ago I realise that it is very easy and that I had to find a flapjacks recipe that was basic because of the way the harder recipes used to go wrong. This recipe is for chocolate flapjack but it does not change the flavour completely because you use only a small amount of dark chocolate.
THE INGREDIENTS YOU NEED
125g of unsalted butter
2 tbsp golden syrup
80g Demerara sugar
225g of porridge oats
50g dark chocolate
HOW TO MAKE THE FLAPJACKS
Heat the oven to 200C and get a square baking tin that is about 20cm. Use a small amount of butter to make the inside of the tin greasy because this is a sticky mixture that can make a mess of the tin if you do not take care.
Melt together the syrup, sugar and butter in a pan that has got a thick bottom. Use a low heat to stop the mixture from burning. When it has melted take it off the flame and stir the oats and chocolate in and mix very well so that the chocolate melts and it all sticks together.
Use a wooden spoon and scrape all of the mixture into the baking tin and press it down with the back of the spoon.
Bake the flapjacks for 15 minutes and when it has cooled for a few minutes take it out of the tin and cut the flapjacks into 12 pieces.
5 Dooyoo Stars.
I'm really getting into this whole baking malarky, and with my parents up for the weekend they stocked my cupboards full of food (being poor and without car this was much appreciated) including the means to bake lots of exciting things.
Having wowed them with my banana bread, today I decided to try something else with bananas, and with my newly bought porridge oats, so decided on flapjacks. What follows is my recipe which was adapted from one found online.
---The ingredients (to make 8-10 pieces)---
75g margarine - I don't think it matters what sort - being on a health kick I used Flora light than light
2 tablespoons of golden syrup (could use honey instead)
50g brown sugar (I used light muscovado)
1 large banana - mashed
Half a cup (I use a normal coffee mug as my cups) of sultanas (or whatever takes your fancy....mmmmm, glace cherries would be nice I think)
200g porridge oats
---How to make---
1. Preheat oven to 180C/360F/Gas mark 4
2. Put margarine, syrup and sugar into pan - heat gently until sugar has disolved/margarine melted
3. Pour into a mixing bowl
4. Stir banana, oats and sultanas into mixture - mix well
5. Press into a lightly greased baking tin about an inch deep - it didn't quite fill my tin, but that's fine as it's not like a cake which would expand
6. Bake for approx 25-30 minutes until golden brown
7. Leave to cool in tin until completely cold (meanwhile tasting it to see how fab it tastes, and burning mouth on sultanas)
8. Cut into 8-10 pieces, and either eat or store in an airtight container.
Despite my attempting to eat healthily I did have to eat two large pieces just to test how lovely they are, and really they are perfect. They are very filling though and mostly full of good things. And the beauty is that the recipe can be adapted to include whatever you want in it.
I'm taking the rest to give to my friends and future work colleagues tomorrow, and certain they will enjoy them.
Flapjacks so tend to keep quite a while in the airtight container...but since this recipe is only for a small quantity, you'll probably eat them very quickly!
I do enjoy a flapjack when I'm on my breaks at work. The first break around 10:30 is only 15 minutes long so perfect timing for one of these and a cuppa before going back to the children.
Here is a flapjack recipe that I've made recently that's my favourite out of the bunch and so versatile that it can make an array of different types.
Chocolate Chip Flapjacks
4 ½ oz Butter
2 ¾ oz Caster Sugar
1 tbsp Golden Syrup
12 oz Oats
2 ¾ oz Milk Chocolate Chips
1 ¾ oz Sultanas
1 - Grease proof an 8 inch square tin, you could use round one alternatively, however a square one makes it easier when you come to cut your flapjacks.
2 - Place butter, sugar and golden syrup in a saucepan and cook over a low heat, stirring until the butter has melted and is all combined with the sugar and syrup.
3 - Remove from the heat and stir in your oats, stirring well ensuring they are well coated. Add the chocolate chips and sultanas and combine well.
4 - Pour into your baking tray and press down well, bake in a preheated oven for 30 minutes at around 180c.
5 - When almost cooled, cut your flapjacks into squares or bars (whichever you prefer), then transfer to a wire rack until completely cooled.
The recipe above I use pretty much every other week, changing the mix round to suit my mood at the time.
Things to try:-
Once you have followed the above, melt some milk chocolate and dip half your flapjack into the melted chocolate. Place on some grease proof paper and set in the fridge. Great when wanting more of a chocolate fix!
Instead of using milk chocolate and sultanas, use white chocolate and cranberries as they taste simply mouth-watering. Plus if you was to use a little melted white chocolate too, well what could be better?!
Another one I have tried is dried bananas and dark chocolate chips, which I really loved as it had that sweet but bitter taste - great combination.
And if you didn't want to dip your flapjacks into melted chocolate you could lay them all out and just drizzle a little melted chocolate over instead of having a solid block amount on them.
Last but not least the one I have found my sister's kids love the most is marshmallow flapjacks. Following the above recipe and replacing the milk chocolate and sultanas for marshmallows and white chocolate are absolutely gorgeous!
But of course there is so much you can do with the recipe above; it's just a matter of trial and error with all the fun in-between. Also I find once you have purchased all your ingredients (I tend to buy large packs) it works out cheaper per flapjack to make them than to buy them. Great value!
This flapjack recipe I find can easily last for up to 10 days in an airtight container, great for making them on a Sunday for the rest of the week.
Hope you give this a go and if you do let me know, I'm sure you will love them as much as I do!!
5 out of 5 stars!
This is the first time that I have reviewed a recipe, but when I made these yesterday, I realised that some things you learn at school do stay with you. Cooking doesn't seem to have the same importance in some schools, but thankfully my daughter has a lesson every week or the year. Anyway, I digress, this recipe was given to me by my teacher in 1983 and I really rate the finished product. Especially when compared to what shops have to offer in this department.
4oz Brown/Demerara Sugar
8oz Porridge Oats
2 Tablespoons of Golden Syrup
1) Light the oven to gas mark 4-5, 190 C or 375 F.
2) In a medium sized saucepan melt the margarine, sugar and syrup gently - DO NOT BOIL.
3) Remove the pan from the heat and place on a chopping board.
4) Place the oats into the melted mixture and mix with a tablespoon.
5) Grease a swiss roll tin (I use an 8 inch square cake tin) and add a sprinkle of flour to stop the mixture sticking to the tin. Pour the mixture into the tin, spread gently with a fork. Place in the oven and bake around the centre for around 25 minutes.
6) When cooked place the tin onto the chopping board and cut the flapjackes into fingers or small squares and loosen around the edges. I manage to get 16 small portions out of it. IMPORTANT - leave in the tin to cool - don't be tempted to get it out straight away or it will crumble.
I know that this isn't the healthiest dessert, but at least it does have oats in it. I also place a small bar of dairy milk on it (broken up), stick it back in the oven for a minute and then spread the chocolate over half of it. My children really like this bit. Measuring the golden syrup is a bit tricky, but I tend to have too much rather than not enough or the mixture is dry and britttle. When I make a batch of these they last the week (along with some buns) and I pop them in their lunchboxes (not every day!).
I like the fact that at least I know what goes into them and of course they are also so cheap to make. They have a nice chewy consistency, which my daughter says is better than shop bought. It is also nice to eat the crumbs from the tray when they are warm!
Sorry that the measurements are old fashioned and that I have no calorie information, but it does stem from 1984! I am sure people will think they are very unhealthy (I have knocked off one star for this reason!), but if children start of cooking simple things like this successfully, then I think that they will be more likely to experiment and go on to cook more ambitious recipes.
If you have a storecupboard that is decently stocked, then it is convenient to run these up whenever you are in the mood.
These Apple Flapjacks are great to make with the kids. Ill definately be making these this school holiday with my little one as although she starts to get bored with most toys she never gets bored of helping in the kitchen!
Personally Ill start with a shopping trip to the supermarket and shop for the ingredients with my daughter. Incorporate this with your weekly shop as they wont moan so much as they are on a mission too! I give my daughter her own shopping list to hold too! This takes a little longer to go around the store but it is so much more pleasurable!
You will need:
2 eating apples (Personally I like the sourness in a granny smith but perhaps use a gala or a golden for a sweeter taste.)
6oz demerara sugar
2 tablespoons golden syrup
1/2 teaspoon ground cinammon
2 oz sultanas
8 oz porridge oats
To cook you will need approx a 7 x 11inch tin, baking parchment, a saucepan, knife, spoon.
Heat your oven to gas mark 3.
Grease your tin and place a rectangle of baking parchment inside.
Peel, core and cube the apples.
Put these in the saucepan with 1oz of the butter and cook on a low heat until the apple is soft.
Then add the remaining butter, sugar, syrup, cinnamon and sultanas, still on the low heat until the butter has all melted.
At this point remove from the heat and add the oats.
Stir everything together and empty out onto the tin you prepared earlier.
Smooth it all out with the back of a spoon.
Bake for 25 mins . The flapjacks should be a dark golden brown and still soft.
Leave to cool for a few minutes before cutting into pieces.
I cut this size into about 14-16.
Stored in an airtight tin these keep well for around a week if they last that long!!
The only downside to these is that my daughters favourite part of cooking is licking the bowl which is not available in this recipe!
I'm not a massive fan of flapjack, but when my nan brought round this variation of flapjack to my house, I thought I'd give it a go.
It was a good job I did, as it is one of my most favourite cakes of all time!! So I got the recipe off her but I don't make it too often, as the recipe actually said that there are about 300 calories and 14g of fat per finger!! So it's not the most healthy of cakes!
250g unsalted butter (doesn't necessarily need to be unsalted)
250g soft light brown sugar
4 tbsp maple syrup
300g porrdge oats
250g stoned dates, chopped
So the recipe is:
1.) Preheat oven to Gas Mark 3/160C and line a 7in square tin with baking parchment.
2.) Melt the butter, sugar and maple syrup in a small saucepan.
3.)Stir oats into melted mixture and transfer to lined tin. Spread half the mixture out evenly and press it down well.
4.) Place the chopped dates on top in an even layer.
5.) Top with the remaining oat mixture, and press down lightly to level it.
6.) Bake the flapjack in the centre of the oven for 40-45 minutes or until te mixture is a light golden colour.
7.) Remove tin from oven and leave to cool for about 10minutes. Cut mixture into fingers, but leave in the tin until completely cold.
8.) Remove from tin and store in airtight contain.
The flapjack keeps for upto a week, but after about 5 days it starts to get really sugary.
Oh and its not suitablefor freezing.
Not sure if it's for those who don't have a sweet tooth and it can be quite filling so you might want to cut it into smaller pieces (I cut it into 16 squares).
It's a shame that they don't children do not spend as much time as they used to in the kitchen and that schools do not teach as much cookery because of the National Curriculum.
There's nothing nicer than spending time together weighing, mixing and measuring preparing tasty recipes to enjoy as a family.
In these days of 'want it, want it now' it does us all good, I think, to take time to prepare and enjoy a bit of home cooking and encourage our children/ grandchildren to appreciate good tasty food.
OK - so there's always a mess in the kitchen and the washing-up always gets left to the adults - but once in a while it's good to cook.
This recipe is easy and straightforward and does not taste 'artificial' as some bought flapjacks do.
Flapjacks are about the easiest cookies to make and, with a little guidance, can be knocked up in minutes even by the youngest cooks.
This chewy,chunky version is flavoured with orange rind
250g/ 9oz unsalted butter
finely grated rind of one orange
225g/ 8oz golden syrup
75g/ 3oz light muscovado (brown) sugar
375g/ 13 oz rolled oats
1. Pre-heat the oven to 180C/ 350F/ gas 4.
Line the base and sides of a 28 x 20 cm / 11 x 8 inch baking tin with parchment.
2. Put the butter, orange rind, syrup & sugar in a large pan and heat gently until the butter has melted.
3. Add the oats to the pan & stir to mix thoroughly.
Tip the mixture into the tin & spread into the corners in an even layer.
4. Bake for 15 to 20 minutes until just beginning to colour around the edges. (the mixture will still be very soft but will harden as it cools)
Leave to cool in the tin.
5. Lift the flapjack out of the tin in one piece and cut into 18 fingers.
Don't be tempted to overcook flapjacks as they'll turn crisp & dry and therefore lose their flavour
This flapjack recipe is an old family recipe and we make it on a weekly basis. I have a square of it every day at work for my morning break and it's delicious! The coconut really adds to it, I think.
To make this flapjack you need:
4oz of butter or hard margarine (we use Stork Margarine)
1oz of caster sugar (or brown sugar, if you prefer)
7-8oz of oats
2oz of desiccated coconut
2 tablespoons of golden syrup
(oz = ounces)
Melt the syrup and butter and then add to the sugar, oats and desiccated coconut and mix well.
Place the mixture in a greased 7 inch square tin.
Then bake for approximately 25 to 30 minutes at 160 degrees Celsius (or 325 degrees Fahrenheit or gas mark 3).
Finally, cut into squares whilst the coconut flapjack is still warm.
As an added extra (and if you're feeling a bit naughty!) you could drizzle melted chocolate in a zigzag on top of the flapjack.
Flapjacks are a very sticky treat because they contain loads of golden syrup, so they're not so good for your teeth or waistline either but everybody deserves a treat now and again. There are many different varieties of flapjack but the are all made with this basic recipe.
A warning about flapjacks though, don't eat too many although they are incredibly tasty they are bad for your teeth and for those of us without a miracle fast metabolism they're pretty bad for the weight as well. Overall though they're a great treat and a fantastic food to share if you have friends over or are having a small party. Plus they're great fun to make with children.
This recipe serves 10 people, to make it you will need:
3 oz (85g) Butter
2 oz (55g)Light brown sugar(soft)
2 tb Golden syrup
6 oz (170g) Rolled oats
The fun part:
Preheat the oven to 180c (350F or gas mark 4)
Get a shallow 10 x 7 inch tray or whatever you have that's similar. A non stick one is best but it you don't have one of these then grease your tray.
Melt the butter, sugar & golden syrup in a saucepan
Add the oats
Mix until all the oats are covered and there is no liquid left in the bottom of the pan.
Tip the mixture into the pan and smooth it down until it's flat
Place in the oven for 20 minutes or until it has turned golden brown
Let them cool until they are cool enough to touch
Cut them into slices
Leave to cool until cold
Store them in an airtight container, they'll last for up to a week.
All flap jack varieties are based on this simple recipe but if you fancy adding something to it here are some idea:
My favourite - Glace Cherries & Sultanas - add these in at the same time as the oats.
Apples & raisins - add at same time as oats
Chocolate coated, not something I like but I know people who love them - once the flap jacks have completely cooled down, melt some chocolate in a pan and dip the flap jacks in halfway. Allow the chocolate to dry before serving.
Flapjacks - a delicious treat perfect for sharing!
I cooked a few batches of flapjacks up last night ready for when my granddaughters come to visit tonight and I thought I would share with you a few of my favourite recipe variations on the humble, but delicious, flapjack.
It is rare for me to make 'normal' flapjacks as everyone prefers the different flavoured ones, but if I am making a batch of plain flapjacks I love the buttery taste and texture of these.
WHAT YOU NEED
50g golden caster sugar
4 tablespoons golden syrup
WHAT YOU NEED TO DO
Pre heat your oven to Gas Mark 5.
Place the butter, sugar and syrup in a saucepan and heat over a low flame until the butter is melted and the sugar has dissolved into it.
Gradually stir in the oats and mix well until the oats are coated in the lovely buttery mixture.
This mixture needs to go into a shallow baking tin, pressed down slightly and smoothes on the top. Bake this for about 20 minutes until the flapjacks are golden brown, you need to take them out of the oven while they are still a pale golden colour as if you leave it too long they will be too hard and crunchy to enjoy properly.
Cut the flapjacks into squares or fingers while still warm and allow to cool on a wire rack before transferring to an airtight tin, where they should keep for around 1 week.
NO SUGAR FLAPJACK
I have to watch my sugar intake thanks to being diagnosed with diabetes a year or two ago. I was given this recipe by a nutrition expert at a diabetes clinic I attended recently and it's become a firm favourite not only with me but also my neighbour who is struggling to give up her sweet treats after her own diabetes diagnosis.
WHAT YOU NEED
150g lower fat butter
225g porridge oats
100g dried apricots, chopped
150g ready-to-eat stoned dates, make sure they are nice and soft and chop them into smallish cubes
30g toasted hazelnuts, chop these finely using a very sharp knife
3 tbsp apple juice
WHAT YOU NEED TO DO
Melt the butter in a deep saucepan over a low heat, stirring gently with a wooden spoon until all the butter has liquified then pour in the apple juice and mix well.
Add the oats, dried apricots and dates and stir them into the butter/apple juice mixture so they are all evenly coated and start sticking together. Pour in the hazelnut pieces and stir again, you will need a little bit of elbow grease about now because the mixture gets very hard to stir. You are aiming for an even spread of apricots, dates and nuts through the oaty flapjack mixture.
Pre heat your oven to Gas Mark 5 and allow to heat up for about 20 minutes.
While the oven is heating, transfer your mixture from the saucepan into a shallow baking dish and smooth it over with a knife to make sure the flapjack mixture is evenly distributed. Allow this to stand for the remainder of the time that the oven is heating - you need the oven nice and hot for this one so don't scrimp on pre heating time.
Cook the flapjacks on the middle shelf for about 15 minutes but check them regularly after 10 minutes has passed because flapjacks go very quickly from golden brown to burned brown! When cooked let the flapjacks stand in their baking dish for a few minutes before scoring them into portions with a very sharp knife.
Delicious cold, even better hot straight out of the oven.
My granddaughters adore these toffee flapjacks and I make a batch roughly once a week for them to gorge on while they are visiting me. My older granddaughter is lucky in that she is a skinny minny, but my 9 year old granddaughter is looking a little chunky so she may have to start eating the ones above with me!
WHAT YOU NEED
70g butter, I use Lurpaks Slightly Salted variety as it saves the need to add extra salt as a lot of flapjack recipes suggest
30g margarine, any that is suitable for baking will do
80g soft brown sugar
Toffee sauce, I won't tell you how much to use because it is down to your own personal taste
2 tablespoons of golden syrup
3 or 4 pieces of good quality soft fudge, chopped into very small cubes
WHAT YOU NEED TO DO
Melt the butter and margarine together in a deep saucepan over a low heat. They will mix together themselves so it is not terribly important to stir continually, although you do need to watch that the butter isn't going to burn.
Add in the brown sugar and syrup, stirring well until you have a smooth brown paste.
Gradually pour in the oats a bit at a time and stir until they are all coated with the butter/brown sugar paste.
Pour in however much toffee sauce you want to use and stir again until all the oats are not only covered in butter and brown sugar but also have a glistening coating of liquid toffee.
Using a shallow non stick baking tin, spread your flapjack mixture and allow to stand while your oven heats up.
As the recipe above, pre heat your oven to gas mark 5 and pop the flapjacks onto the middle shelf for 15 minutes or until golden and totally yummy looking. When they look ready, take out of the oven and stand in the tray for a few minutes before transferring them to a wire rack. Score with a sharp knife into your required portion sizes and while the flapjacks are still very warm press an equal amount of the fudge cubes into the top of each slice.
These are my brothers absolute favourite snack. He comes over once a week to pick up a batch, much to my sister in laws annoyance as she is an accomplished cook herself but cannot quite get these how he likes them even though she follows my recipe! Where I have mentioned dessicated coconut you can use chopped nuts, fruit, glace cherries or a mixture of these instead to ring the changes.
WHAT YOU NEED
200g unsalted butter, I use Lurpak because it gives nice creamy results
200g demerara sugar
200g honey, any clear honey will do for this recipe and I use Tesco Value honey as it's cheap but full of honey flavour
50g dessicated coconut
WHAT YOU NEED TO DO
Pre heat your oven to Gas Mark 4
Place the butter, honey and sugar in a deep saucepan and warm over a low heat until the butter is melted and the sugar has dissoved, leaving you with a delicious smelling sticky honey mixture.
Add the oats and coconut and mix well until the oats are well coated in the butter/honey.
Pour this into a shallow baking pan and spread out so that the surface is as flat as you can make it.
Bake for around 20 minutes until the flapjacks are golden and crunchy on the top but still slighy soft in the middle. Check this with a metal skewer or a sharp knife if you're unsure. Allow the flapjacks to coll in the tin and then transfer them to a plate to be cut up into your desired size squares.
With these flapjacks it is useful to use a sheet of greaseproof paper to line the baking tin as it makes them much easier to remove as they are so sticky to the touch that they can come out in chunks and pieces unless you're very careful.
I love flapjacks and without wanting to appear big headed the ones I like best are the ones that I make myself.
I find the ones that I buy in the shops are a bit too cakey for my liking so I make my own from a very simple recipe that I found in The Dairy Book of Home Cookery years ago! In fact the book is from 1977 - I have just found it out and checked!
Making the flapjacks is so easy that I am sure someone who has never cooked before could make them. I did some a few weeks ago when we had visitors coming for the weekend and by the Saturday morning they had all been eaten so I made another batch while everyone got ready to go out - that is how quick and easy they are to make.
In case you don't know flapjacks are tray baked cookies containing oats, butter, sugar and either golden syrup or honey and can have other things added such as chocolate, fruit or nuts.
So how do we make them then?
You'll need the following ingredients:
100g / 4oz butter
75g / 3oz golden syrup
75g / 3oz soft brown sugar
200g / 8oz rolled oats
A buttered Swiss roll tin
You just put the butter, syrup and sugar into the saucepan and warm it over a low light until it is all melted together.
You then tip the mixture into a mixing bowl containing the oats and mix together well or you can tip the oats into your saucepan with the melted mixture if your saucepan is big enough. Just make sure you take it off the heat first!
Press the mixture into the Swiss roll tin and smooth the top with a knife or the back of a metal spoon.
Bake in the centre of the oven at 180 degrees Centigrade / 350 degrees Fahrenheit / Gas mark 4 for about 30 minutes.
When you fetch the flapjacks out of the oven, leave them to cool for 5 minutes and then cut into fingers, whilst still in the tin.
Then leave them to cool completely before taking them out of the tin and then store them in an airtight container.
This recipe is supposed to make 24 flapjacks but I usually use it to make about 18.
Use a warm spoon to measure the golden syrup, that way it will run off the spoon better and you won't waste any. (Yes, I know we all lick the spoon!)
I butter my Swiss roll tin, then line it with greaseproof paper and then butter it again. That way, when the flapjacks are cold the whole thing can be lifted clear of the tin so that you can break the flapjacks apart easily.
I suppose you could add dried fruit or nuts to the mixture if you wanted to but I have never tried this as I like my flapjacks plain and simple.
So there you have it - a short and sweet (if you'll forgive the pun) review on a quick and easy recipe that will go down a treat with everyone! Of course you can always kid yourself they're good for you with all those oats!
Sometimes it's the simple recipes that provide the best results.
I found a recipe in a magazine a few weeks ago for flapjacks and have adapted it to make it a bit more interesting! I also substiuted the butter they suggested for sunflower oil to cut back on saturated fat. In all, they have actually turned out to be a fairly healthy snack, despite the sugar and syrup used! They also have a soft texture, unlike most flapacks which I find can turn out quite hard once they've set. My husband and I have these as breakfast bars when we're in a rush and don't have time to make anything and they certainly keep you full until lunch.
100ml sunflower oil
30g brown sugar
150g golden syrup
250g rolled oats
50g pumpkin seeds
50g sunflower seeds
50g chopped, mixed nuts
100g raisins, chopped dried apricots or other dried fruit of your choice
Heat the oil, syrup and sugar in a pan over a low heat till the sugar dissolves. Stir in the other ingedients and mix well to combine. Spoon into a greased 8 inch square tin and flatten down with the back of a fork. Bake at 180C for
15 minutes. While the flapjacks are still hot and still in the tin, divide into chunks with a sharp knife. Leave in the tin until they are cool enough to handle and then take the whole thing out and allow to cool on a wire rack. When completely cold, break into pieces. They keep for a good week or so in an airtight tin, if you can keep your hands off them that long!