Traditional British Flapjacks Recipes

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

***** 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. *****.

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.

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 FLAPJACK RECIPE

Steps:

• Preheat the oven to 180c conventional oven
• Grease and line the base and sides of an 8 inch square loose bottomed baking tin with baking parchment. The baking parchment is essential as it makes it easier to lift the flapjacks out of the tin once they have cooled.
• If you don't have an 8 inch square tin, use one of a similar volume in size eg 8 x 8 = 64 square inches. I was never good at maths, so I hope you get the idea.
• Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This is most likely the reason why some flapjacks turn out hard and difficult to eat.
• Add the flour, salt, and oats. Mix thoroughly until everything is covered in the syrup mixture. It helps to give the dry ingredients a little mix before adding to the syrup.
• Spread the mixture evenly and firmly into the prepared tin. The mixture is a little runny, but you will still need to press the mixture down firmly as this will help prevent the flapjacks from falling apart after baking.
• Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour.
• Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. You need the flapjacks to set and cool completely before doing that.
• The mixture will still be hot and very sticky, so take care, especially when baking with children.
• Now that the flapjacks have cooled completely, you can complete to process of slicing them into bars. They will feel soft and chewy. And should not fall apart.
• Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy.

APRICOT FLAPJACKS

Steps:

• Preheat the oven to 180c fan assisted
• Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
• Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
• Remove the pan from the heat and stir in the Dried Apricots, raisins and Flaked Almonds. Mix thoroughly.
• Add the flour, salt and oats
• Mix thoroughly until everything is covered in the syrup mixture.
• Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
• Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour.
• Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
• Leave to cool completely, before slicing into bars.
• Keep in an airtight container.

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.

25 TRADITIONAL BRITISH RECIPE COLLECTION

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TRADITIONAL BRITISH FLAPJACKS

Steps:

• Melt the butter and the margarine in a deep saucepan over a very low heat.
• Add the brown sugar and honey and mix well until you have a liquid substance.
• Mix in the oats and pinch of salt -- it may be easier to add the oats in gradually stirring and covering the oats with the mixture.
• Mash the banana into a liquid pulp and mix into the oats (this will take a good few minutes to ensure that the banana is fully mixed in).
• Get a knife and spread the oats evenly over a greased baking sheet.
• Place the baking sheet onto the middle shelf in a 425F preheated oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a darker color - don't over bake.
• Let stand for a minute or two, then cut the flapjack into as many pieces as you wish. You may find it best to leave the flapjacks for a few hours to cool down although you can eat them straight away.
• Drizzle with melted chocolate if you'd like as a way to decorate but this is really not needed unless you want to dress up the flapjacks.