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You will need a 20cm x 26cm (8in x 10in) baking tin. Preparation time approx 20 minutes Cooking time approx 40 minutes plus time for cooling
| Summary
Everyone loves flapjacks and they are so easy to make. They make ideal snacks for children provided that hungry adults don't get to them first.
Some recipes use white sugar or light brown sugar. I like to use a quantity of soft dark brown sugar in my flapjacks, as it adds a nuttier, more exotic flavour.
This recipe is for basic flapjacks, but you can also experiment with adding a small amount of chopped dried fruit and/or nuts, or even adding a
level teaspoon of cinnamon to make them more interesting. | Summary
Everyone loves flapjacks and they are so easy to make. They make ideal snacks for children provided that hungry adults don't get to them first.
Some recipes use white sugar or light brown sugar. I like to use a quantity of soft dark brown sugar in my flapjacks, as it adds a nuttier, more exotic flavour.
This recipe is for basic flapjacks, but you can also experiment with adding a small amount of chopped dried fruit and/or nuts, or even adding a
level teaspoon of cinnamon to make them more interesting. |
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  Ingredients
- Porridge Oats: 400g
- Butter (salted): 200g
- Soft dark brown sugar: 100g
- White caster sugar: 100g
- Golden syrup: 6 TBS (90ml/135g)
|   Method
- Preheat oven to 170 degrees centigrade (160 fan/ Gas mark 4).
- Lightly grease a 20cm x 26cm baking tin with a little butter, or as an alternative you can line it with non-stick baking parchment.
- In a large pan, slowly melt together the butter, the sugar and the syrup, on a medium heat and while stirring to ensure no burning.
- Once melted and mixed evenly, remove from the heat and stir in the oats until thoughly mixed together.
- Pour the mix into the baking tin, spread evenly to the edges, and smooth the surface with the back of a spoon.
- Bake in the centre of the oven for 35-40 mins or until the edges are brown and the surface has become golden.
- After removing from the oven, place the baking tin on a cooling rack for 25 minutes, and then cut the flapjacks into the required size rectangles using a sharp knife.
Allow to cool completely before removing the flapjacks from the tin.
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  Method- Preheat oven to 170 degrees centigrade (160 fan/ Gas mark 4).
- Lightly grease a 20cm x 26cm baking tin with a little butter, or as an alternative you can line it with non-stick baking parchment.
- In a large pan, slowly melt together the butter, the sugar and the syrup, on a medium heat and while stirring to ensure no burning.
- Once melted and mixed evenly, remove from the heat and stir in the oats until thoughly mixed together.
- Pour the mix into the baking tin, spread evenly to the edges, and smooth the surface with the back of a spoon.
- Bake in the centre of the oven for 35-40 mins or until the edges are brown and the surface has become golden.
- After removing from the oven, place the baking tin on a cooling rack for 25 minutes, and then cut the flapjacks into the required size rectangles using a sharp knife.
Allow to cool completely before removing the flapjacks from the tin.
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