English Flapjack Recipes

FLAPJACKS

Steps:

• Preheat the oven to 180°C/160°C fan/Gas 4 and line the base and sides of the baking tin with baking paper.
• To make it easy to measure golden syrup from a tin, first heat a tablespoon in a mug of boiling water for a minute before using. If you have digital scales, place a small pan on the scales, making sure they are registering zero, and use the hot spoon to scoop the syrup from the tin and into the pan. Re-set the scales to zero and add the demerara sugar and unsalted butter. Set the pan over a low heat to melt the butter and dissolve the sugar. Stir until smooth and remove from the heat.
• Mix the porridge oats, mixed seeds, ginger and salt in a mixing bowl. Add the melted butter mixture and stir well to thoroughly combine. Spoon into the prepared tin and press level with the back of a spoon.
• Bake on the middle shelf of the oven for 20-25 minutes, until starting to firm, remembering to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crisper. The flapjacks will firm up and crisp as they cool.
• Remove from the oven and mark the flapjack into squares. Cool in the tin on a wire rack.Photography: Amanda Heywood © Hodder & Stoughton

***** CHEWY ENGLISH FLAPJACK *****

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. *****.

ENGLISH FLAPJACK

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.

FLAPJACKS RECIPE

Steps:

• 01 - Preheat the oven to 150C / 300F.02 - In a large pan, melt Butter, Sugar and Syrup over low heat. Stir constantely until all Sugar has melted. Once smooth, let it cool. 03 - Turn the heat back on and add the Oats. Stir well for five minutes. Allow the Oats soften in the Toffee. 04 - Mix in the Salt and turn off the heat. 05 - Pour and press firmly the Toffee into a 20x30cm / 8x12in tin, lined with non-stick baking parchment that reaches up the sides. 06 - Bake for about 1 hour, or until dark golden at the edges and lighter towards the centre. 07 - Press the flapjack down firmly with the help of a wet wooden spoon ( dip the spoon into cold water to stop it sticking ). 08 - Set aside to cool without touching it for 4 hours or overnight. 09 - Tip the whole Flapjack out of the tin on a chopping board. 10 - Remove the paper and cut into as many pieces as you desire.

BRITISH FLAPJACKS

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
• Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
• A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

SIMPLE BRITISH FLAPJACK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
• Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
• Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

CLASSIC FLAPJACKS

Steps:

• Preheat the oven to 180C/160C fan oven
• Grease the bottom of a 20cm square tin then line it with baking parchment
• Put the butter, sugar and golden syrup into a medium pan and then leave so that the butter melts and stirring regularly
• Once the butter is melted, bring the pan off the heat and pour in the oats, making sure to cover each oat in the mixture
• Turn it all into the tin and make sure to spread it out evenly by using a spoon or a knife
• Bake for 25 minutes or until brown around the sides
• Remove from the oven and leave to cool down for 2-3 minutes in the tray then remove from the tray and leave a further 5 minutes
• Cut the flapjack so you have four lines down and three line across, giving you lovely rectangle flapjacks

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.

EASY FLAPJACKS (4 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
• In a large mixing bowl, add the oats and brown sugar and mix until combined. Add the coconut oil and golden syrup and mix until fully incorporated.
• Transfer the flapjack mixture into the lined pan and press down until smooth on top. Place the flapjacks in the oven and bake for 17-20 minutes, until the edges are beginning to go golden brown.
• Remove the flapjacks from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, slice into bars.