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Answers: Anyone got a good recipe for Flapjacks or any other easy, homemade cookies or nibbles??

Many thanks.

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Honey flapjacks

Ingredients
200g/7?oz unsalted butter
200g/7?oz demerara sugar
200g/7?oz honey
400g/14?oz porridge oats
50g/1?oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)

Method
1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (?in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.

Molasses Crinkles

Ingredients
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup granulated sugar for decoration

Method
Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

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oats and golden syrup;melt the syrup in a pan then add oats while stirring to get the right consistency you like, you can lots of things nuts, seeds, fruit, chocolate,etc...then put it in a tin and cook it for a lttle bit in the oven leave to cool then enjoy snack perfection x

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rice krispies, warm melted runny chocolate, nuts etc, all mixed up then put on the fridge to set when the chocolate goes hard.

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here it is..

Banana Flapjacks

150 g butter
75 g light muscovado sugar
3 tablespoons liquid honey
350 g porridge oats (jumbo are best)
50 g hazelnuts, chopped
1 pinch ground cinnamon
1/2 teaspoon baking powder
2 medium bananas

Preheat oven to 180 degrees celsius.
Melt the butter, sugar and honey in a large pan over a low heat until melted and combined.
Remove from heat.
Add the oats, chopped hazelnuts, cinnamon and baking powder - stir to combine.
Mash the bananas well, then stir into the oat mix.
Spoon into a greased 23x33cm tin, packing tightly and smoothing over the top.
Bake in the centre of the oven for 20-25 minutes, until golden.
Remove from oven and score into rectangles/squares.
Allow to cool in the tin before transferring to a wire rack to cool completely.
These can be stored in an airtight container for upto a week.


Homemade Oreo Cookies

Cookie
1 (18 1/4 ounce) box duncan hines dark dutch fudge cake mix
1/3 cup water
2 tablespoons shortening
Filling
3 3/4 cups powdered sugar
1/2 tablespoon granulated sugar
1/3 tablespoon vanilla extract
1/2 cup shortening
2 tablespoons hot water

Preheat the oven to 325 degrees F.
Blend all the cooking ingredients with an electric mixer.
Then, knead it with your hands until it reaches the consistency of dough.
Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
Bake for 6-8 minutes or until the cookies are crunchy.
Let the cookies cool on the sheets.
As the cookies cool you can start making the filling.
Combine all the filling ingredients and mix well with an electric mixer.
With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!

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Ingredients For Flapjacks:

75g of butter or margarine
50 - 75g light brown sugar
1 tablespoon of golden syrup
175g of porridge oats



Flapjack Baking Directions:

1. Put the butter or margarine, sugar and golden syrup into a saucepan and stir over a low heat until the fat and sugar have melted.

2. Add the porridge oats and blend thoroughly.

3. Press into a well greased 18cm square sandwich tin.

4. Bake in the centre of a moderate oven at 180c or 350f or gas mark 4 for 25 minutes or until evenly golden brown.

5. Mark into fingers whilst warm.

6. Allow to become almost cold in the tin before removing.

7. Enjoy!


chocolate crinkle cookies

175g plain chocolate, chopped
4 tbsp unsalted butter
175g plain flour
?tsp baking powder
2 eggs, at room temperature
150g caster sugar
1 tsp vanilla extract
60g icing sugar

Heat the oven to 160C/fan 140C/gas 3. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and ? tsp salt.
Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1? hours or even up to 2 days.
Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.

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