ENGLISH FLAPJACK
This is my recipe for Flapjack, inherited from my English mother. It doesn't have golden syrup in it, but you could try using 3 oz of Lyles with 3 oz brown sugar and seeing how it turns out. I'm sure it would work quite well.
Provided by kitka9
Categories European
Time 40m
Yield 10-12 pieces
Number Of Ingredients 4
Steps:
- Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together.
- Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven.
- When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices.
- Cool completely before serving.
Nutrition Facts : Calories 272.6, Fat 15.3, SaturatedFat 9, Cholesterol 36.6, Sodium 143.1, Carbohydrate 32, Fiber 2.3, Sugar 16.7, Protein 3.1
***** CHEWY ENGLISH FLAPJACK *****
This recipe is for a tradional english cake/dessert/snack. everyone in my family loves this recipe, though its so old i cant remember where it came from. we all love it because its such a sweet, gooey, rich comfort food! its so easy to make, why not try it out? there are variations in this recipe, so you can try out the different optional ingredients, or even a combination of them!
Provided by comfort_food_rocks
Categories Bar Cookie
Time 40m
Yield 9-12 SQUARES, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
- put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add.
- put the mixture in a papered tin, flattening the mixture with the back of a spoon.
- bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
- note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
- once you take the flapjack out, you should cut it before it cools completely because it will harden.
- if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled.
- ***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.
CHEWY FLAPJACKS
This is from the Good Food Magazine. It's chewier than regular flapjacks because of the bananas. Use porridge oats rather than jumbo oats, which make the mixture too crumbly. My kids LOVE them - I'm sure yours will too!
Provided by HappyBunny
Categories Bar Cookie
Time 35m
Yield 18 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/Gas 4 and butter a 23cm/9in x 33cm/13in Swiss roll tin.
- Melt together the butter, sugar and syrup in a large saucepan over a low heat, then stir in the oats, cinnamon, baking powder and a pinch of salt until well combined.
- Peel and mash the bananas and add to the mixture, stirring well to combine; Tip into the prepared tin and smooth the surface with the back of a metal spoon.
- Bake for 20-25 minutes or until the edges are just beginning to turn golden brown; The mixture will feel fairly firm to the touch.
- Transfer the tin to a wire rack and cut the mixture into bars while still hot.
- Leave until completely cold before removing with a palette knife.
Nutrition Facts : Calories 172.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 16.9, Sodium 60.4, Carbohydrate 23.9, Fiber 2.3, Sugar 8.6, Protein 3.3
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
ALL BUTTER ENGLISH FLAPJACKS
The best home made flapjacks ever, I prefer to use a mixture of jumbo oats and rolled oats but all oats work perfectly except for the instant style powdered type. If you don't have golden syrup you can use honey or a mixture of light and dark corn syrup but the taste won't be quite as good. Maple syrup is too thin but you could get away with using half maple and half honey or other syrup. These are great as they are and I always come back to the original, but sometimes I'll add some chopped banana, raisins or nuts, just to ring the changes. Enjoy.
Provided by robd16
Categories Dessert
Time 25m
Yield 6 large flapjacks
Number Of Ingredients 5
Steps:
- Preheat the oven to 160C/325°F.
- Melt the butter gently in a large saucepan and add the sugar along with the syrup.
- Heat gently, without boiling, when the sugar has dissolved take off the heat and stir in the oats.
- Put the mixture into a greased baking dish and bake for 20-25 minutes.
- Cut into squares while still warm and leave to cool in the dish.
Nutrition Facts : Calories 177, Fat 7.9, SaturatedFat 4.5, Cholesterol 17.8, Sodium 92.2, Carbohydrate 24.9, Fiber 1.8, Sugar 10.2, Protein 2.9
CHEWY OR CRUNCHY FLAPJACKS
A simple to make oaty cake that is sweet, moist & chewy; or caramel flavoured, hard & crunchy. :-)
Provided by byZula
Categories Dessert
Time 40m
Yield 8 flapjacks
Number Of Ingredients 5
Steps:
- Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
- Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin).
- Mix all the oats into the liquid.
- Put the mixture into the baking tin & press flat.
- Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes.
- Warning: the timing is tolerant but accuracy in temperature is critical.
- Slice into 8 fingers before it sets but leave in place in tin.
- Leave to cool and set.
- Crunchy Flapjack:.
- The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
- Fruit Flapjack:.
- The recipe is identical to above but mix in some raisins and/or sultanas before baking.
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