What ingredients go into flapjacks?!


Question: try this one

Flapjacks

225g. butter
85g. caster sugar
2 Tbls. maple syrup
340g. porridge oats
1/4 tsp. salt
115g dark chocolate

Set the oven to 180 degrees C.

Grease the baking tin.

Put the butter, sugar and maple syrup in a large pan and melt over low heat.

Take the pan off the heat and add the oats and salt to the butter mixture and mix everything together well.

Tip the mixture into the baking tray and and press down firmly.

Bake for 20-30 minutes until golden brown.

Cut the flapjacks into squares and leave them to cool in the tin. Once they have completely cooled, take them out of the tin.

Melt the choclate in a bowl and stand over bowling water. Stir the choclate as it melts until it froms a smooth chocolate sauce.

Dip one end of each piece of flapjack into the melted chocolate and then set it on a wire rack until the chocolate sets.

Preparation Time: 15 minutes Serves: 15


Answers: try this one

Flapjacks

225g. butter
85g. caster sugar
2 Tbls. maple syrup
340g. porridge oats
1/4 tsp. salt
115g dark chocolate

Set the oven to 180 degrees C.

Grease the baking tin.

Put the butter, sugar and maple syrup in a large pan and melt over low heat.

Take the pan off the heat and add the oats and salt to the butter mixture and mix everything together well.

Tip the mixture into the baking tray and and press down firmly.

Bake for 20-30 minutes until golden brown.

Cut the flapjacks into squares and leave them to cool in the tin. Once they have completely cooled, take them out of the tin.

Melt the choclate in a bowl and stand over bowling water. Stir the choclate as it melts until it froms a smooth chocolate sauce.

Dip one end of each piece of flapjack into the melted chocolate and then set it on a wire rack until the chocolate sets.

Preparation Time: 15 minutes Serves: 15

flapjacks only need 3 ingredients:

butter
oats
golden syrup

I slightly adjusted a website recipe to my tastes.

Firstly, preheat oven to gas mark 4
Then, melt 200g butter (unsalted), 200g brown sugar and 175g golden syrup (about 4 large spoons) until you have a liquid.
Then add 400g oats and/or choc chips/cherries/raisins.
Bake in a shallow baking tin for around 30 mins (to suit tastes - less if you like it gooey, more if you like it crispy!)

Everyone in my house loves it. If you don't have a particularly sweet tooth, you might not want to use so much brown sugar.

Try this easy recipe

4 oz Butter
1 cup plain flour
1 cup oats
1 cup desecatted coconut
4 tablespoons syrup
1 cup sugar
1 teaspoon of bicard disolved in a splash of water

mix in saucepan butter, syrup and bicarb then add the dry ingredients

walnut size bits on a well greased tray in oven 200 oc for 15 mins yumm

Ingredients
225g Rolled Oats
75g Brown Sugar
3 Tablespoons (75g) Golden Syrup
100g Margarine



FlapJacks Method
1. Light oven to Gas 4, 180°c and grease tin.

2. Place oats into large mixing bowl.

3. Place margarine, golden syrup and sugar into saucepan and heat gently.

4. Once the mixture has melted, pour over the oats in the mixing bowl.

5. Stir in the melted mixture to ensure all the oats are covered.

6. Place mixture into greased tin and press down firmly to ensure all the mixture will be stuck together when cooked.

7. Cook in the oven for around 20-25 minutes.

8. When mixture is cooked it may still be gooey but it will go harder as it cools.

9. Using a sharp knife, slice the mixture into sections before it cools and remove from tin.


chocolate flapjack

INGREDIENTS

80g / 3oz soft brown sugar

110g / 4oz butter / cooking margarine

250g / 9oz oats (e.g. porridge)

110g / 4oz dark chocolate

3 tablespoons of golden syrup

a pinch of salt
Pre-heat the oven to 200°C / 400°F / Gas Mark 6

Put the butter / margarine in a pan over a low heat and stir until it's melted.
Add the sugar and golden syrup and stir until it is all dissolved into a sticky liquid.
Place the baking trays in the pre-heated oven. Remove after 18 minutes (check after 12 minutes) when the flapjacks have turned a light golden brown.
Leave to cool for 5 minutes then cut into slices, but leave the slices in the tray.

fruit flapjack

Ingredient Measurement
Brown Sugar 80g
Butter 60g
Margarine 40g
Oats 250g
Salt Pinch
Fruit Banana, Cranberries or Strawberries
Golden Syrup 2 tablespoons

1. Melt the butter and the Margarine in a deep saucepan over a low heat
2. add the brown sugar and 2 tablespoons of golden syrup and stir in until you have a brown paste
3. add in the oats, if you find it easier add them in gradually stirring and covering the oats with the paste
4. add a pinch of salt and continue to stir
5. Mix in the fruit of your choice, as much as you feel is necessary
6. spread the mixture evenly over a non stick baking tray (or a greased baking tray).
7. Place the baking tray onto the middle shelf in a preheated oven (gas mark 5, 220 C) and bake for 15 minutes. Take out when the mixture starts turning a golden brown.
8. Stand for a minute, then score the mixture with a knife into you portions
9. Cover the tray and leave for a few hours to cool and let the ingredients further mix together.

toffee flapjack

Ingredient
Brown Sugar 80g
Butter 70g
Margarine 30g
Oats 250g
Salt Pinch
Toffee Sauce As much as you dare
Golden Syrup 2 tablespoons


1. Melt the butter and the Margarine in a deep saucepan over a low heat
2. add the brown sugar and 2 tablespoons of syrup and stir in until you have a brown paste
3. add in the oats, if you find it easier add them in gradually stirring and covering the oats with the paste
4. add a pinch of salt
5. Add the toffee sauce and stir this in until you are happy that all the oats are covered
6. spread the mixture over a non stick baking tray (or a greased baking tray). Smooth over with a knife making sure the mixture is even
7. Place the baking tray onto the middle shelf in a preheated oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a golden brown.
8. Stand for a minute or two, then score the mixture with a knife into you portions
9. Cover the tray with something light such as a few pieces of kitchen roll and leave for up to 6 hours

butter, oats & golden syrup. you can add raisins and sultanas

sweet or savoury?

You have the answer previously for sweet,, but I do a cheese and onion one. Deeelish!

1 large carrot or 2 medium
4 oz porrige oats - not jumbo, they will not stick together
8 oz cheddar or similar cheese
1 large egg
2 oz butter or margarine melted
onion finely diced
caraway seeds (optional)
mixed herbs, salt and pepper
1 egg beaten.

Grate the carrot and cheese and put in large bowl.
Add caraway, herbs etc
lightly beat eggs
Mix the whole together and it should come to a claggy lump. Press down to the mixture into a smallish roasting tray and cook at 180deg for 35 mins or so. Leave to cool and turn over. Back in oven for a while to crisp up the back.

Wonderful keeps for 7 days in fridge. Enjoy.

OLD FASHIONED FLAPJACKS

1 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 egg
1 c. milk
3 tbsp. butter, melted

Sift dry ingredients together into medium bowl. In another bowl, beat egg. Add milk and butter; beat until well blended. Pour into dry ingredients. Beat only until combined. Batter will be lumpy. Meanwhile, heat griddle or heavy skillet. Use about 1/4 cup batter for each flapjack. Cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer or until nicely browned. Serve with whipped butter and warm maple syrup.

FLUFFY FLAPJACKS

1 1/4 c. flour, sifted
1/2 tsp. soda
1/2 tsp. salt
2 tbsp. butter, melted
2 tsp. baking powder
1 tbsp. sugar
1 c. buttermilk
1 egg, beaten

Sift flour with baking powder, soda, sugar and salt. Combine buttermilk, melted butter and beaten egg. Add to dry ingredients, stirring only until flour is moistened. Batter will be lumpy and thick. Bake on greased griddle. Makes 6 to 8 pancakes

Flapjack Recipe both chewy and hard
Description
A simple to make oaty cake that is sweet, moist & chewy (or caramel flavoured, hard & crunchy).

Summary
Mix oats with melted margarine, golden syrup & sugar.
Bake.
Takes approximately: 5 min work, 25 min cooking, 60 min total.
Ingredients
Porridge (chopped rolled) oats 125 g
Rolled oats 125 g
Margarine 150 g
Golden syrup 75 g
Sugar 75 g

Equipment
Oven. Hob & saucepan (or microwave oven with microwaveable bowl). Knife, chopstick, wooden spoon or similar (to mix ingredients with). Pallet knife (to press into cake tin with). Scales & spoons (or just estimate). Square shallow baking tin about 20 cm sided. Greaseproof paper.

Detailed Instructions for Chewy Flapjack
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 baking tin with greaseproof paper.
Mix all the oats into the liquid.
Put the mixture into the baking tin & press flat.
Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) 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 (obviously).

Notes
The chewy and brittle versions can be make simultaneously from the same mix by baking them on different shelves in the same oven provided the oven does not have forced temperature equalisation (e.g. a fan oven) by utilising the temperature differences between shelves. In my gas oven, I can bake chewy flapjack on the middle shelve whilst baking brittle flapjack on the top shelf.
The rolled oats are not vital. Flapjack can be made from pure porridge oats but the texture is less interesting. however, pure rolled oats does not work well because the resulting cake is very fragile.
I have not calibrated my oven (I just relied on its thermostat) so please check your oven produces flapjack the way you like it and adjust the temperature accordingly before producing a big batch. My oven, being a gas one, reaches its final temperature quickly; if your is an electric one without a fan assist it will take far longer to warm up and save time & electricity by cooking as it warms up then the nominal settings may be very different.

This is a remarkably cheap cake because it can be made with no eggs, chocolate, fruit or alcohol.





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