Banoffee Flapjack Recipes

GLUTEN FREE BANOFFEE FLAPJACKS

Steps:

• First make the flapjack. Grease and line a 20cm x 20cm tin and preheat the oven to 200'C.
• Melt the butter, sugar and syrup together in a pan. Once melted, turn off the heat and add the oats. Mix well, press into the tin and bake for 15 minutes until golden. Remove and cool.
• Next make the caramel. Place the condensed milk, syrup, butter and sugar into a large saucepan. Cook on a very low heat, stirring constantly. Do not let it burn. This can take some time but the topping is done when it turns a caramel colour.
• Remove the caramel from the heat and allow to cool for a couple of minutes. Peel the bananas and slice them, then lay the slices on top of the flapjack until covered. Pour the caramel over the bananas and flapjack. Make sure it is spread evenly to cover all of the shortbread and cool in the fridge for approx. one hour.
• Once it has cooled complete, melt the milk chocolate. Pour the melted chocolate all over the caramel and spread evenly. Transfer to the fridge and cool for an hour-or-so until completely chilled.
• Cut into squares and serve. Best kept in the fridge - if you can resist eating it all!

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

BANOFFEE PAVLOVA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.
• In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.
• Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
• Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.

BANOFFEE FLAPJACK

Steps:

• Preheat your oven to 190C/ fan 170C/ gas 5.
• Melt the butter, sugar and golden syrup in a pan then add the mashed banana to pan before removing from the heat. Measure the oats in a mixing bowl and then mix in the melted ingredients.
• Cut up your caramel biscuit into small chunks then combine this with your mixture.
• Divide the mixture into a 12 hole silicone muffin tray (or normal baking tray) and flatten the mixture with the back of a spoon.
• Place in the oven for 15-20 minutes until it starts to go golden brown. Leave to cool for 5 minutes and then enjoy while they're still warm!