Flapjacks:-
Recipe and guide on how to make plain or chocolate flapjacks.
Preheat your oven to:
180°C Fan assisted
200°C Normal oven
Gas mark 4
356F
Ingredients:
150 grams porridge oats.
75 grams block butter.
100 grams demerara sugar.
2 tablespoons of syrup.
7-inch square tin - Greased.
Makes about 9 depending on how big you slice them.
Method:
1. Melt the butter, sugar & syrup in a pan on a low heat until the butter has melted and the ingredients have combined.
2. Take the pan off the heat and stir in the porridge oats combining them together.
3. Pour contents into the pre-greased tin and press down using a plastic spatula (as the batter would stick to a spoon).
4. Bake for approx 20 mins on the middle shelf of the oven.
5. Once golden brown remove from the oven, leave in the tin for a few minutes and then place on a wire rack to cool. (They will still be slightly soft but will crisp up when cooled).
6. Before fully cooled score and cut into slices.
Tip: If you wish to give them a chocolate topping simply place large buttons or thin layers of chocolate of your choice on the top whilst the flapjack is cooling. Once fully cooled place in the fridge until the chocolate has set.
Recipe and guide on how to make plain or chocolate flapjacks.
Preheat your oven to:
180°C Fan assisted
200°C Normal oven
Gas mark 4
356F
Ingredients:
150 grams porridge oats.
75 grams block butter.
100 grams demerara sugar.
2 tablespoons of syrup.
7-inch square tin - Greased.
Makes about 9 depending on how big you slice them.
Method:
1. Melt the butter, sugar & syrup in a pan on a low heat until the butter has melted and the ingredients have combined.
2. Take the pan off the heat and stir in the porridge oats combining them together.
3. Pour contents into the pre-greased tin and press down using a plastic spatula (as the batter would stick to a spoon).
4. Bake for approx 20 mins on the middle shelf of the oven.
5. Once golden brown remove from the oven, leave in the tin for a few minutes and then place on a wire rack to cool. (They will still be slightly soft but will crisp up when cooled).
6. Before fully cooled score and cut into slices.
Tip: If you wish to give them a chocolate topping simply place large buttons or thin layers of chocolate of your choice on the top whilst the flapjack is cooling. Once fully cooled place in the fridge until the chocolate has set.
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