BUDDY'S FLAPJACK BISCUITS
Embracing store-cupboard ingredients, these tasty little morsels are sure to go down a treat for grown-ups, big kids and little ones alike. The method is super-easy, the food processor does all the hard work, and the measurements are straightforward, too. Get your kids to help with the weighing - they'll love it.
Provided by Jamie Oliver
Categories Cheap & cheerful Fruit Keep cooking and carry on Cheap & cheerful Desserts
Time 29m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.
- Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.
- Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.
- Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.
- Use the paper to lift out on to a wire rack, and leave to cool completely. Simple, easy, delicious - spread the word!
Nutrition Facts : Calories 140 calories, Fat 7.9 g fat, SaturatedFat 3.8 g saturated fat, Protein 2.1 g protein, Carbohydrate 16.1 g carbohydrate, Sugar 6.9 g sugar, Sodium 0.1 g salt, Fiber 1 g fibre
FLAPJACKS
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about a dozen 4-inch wide pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
- Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
BIDDY'S FLAPJACKS
Provided by Jackie O'Halloran
Categories Cookies Nut Dessert Bake Oat Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 25
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 9-inch square baking pan with foil, leaving 2-inch overhang. Melt butter, sugar and syrup in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in oats, nuts and sunflower seeds. Transfer mixture to prepared pan. Press down firmly to form even layer. Bake until golden brown, about 25 minutes. Transfer to rack and cool. Using foil sides as aid, lift cookie out of pan. Carefully cut into squares. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
ENGLISH FLAPJACK
An English recipe. Very easy to make, and very delicious. Good for lunch-boxes too.
Provided by MISSRUSSELL18
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 36.7 g, Cholesterol 24.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 75.3 mg, Sugar 15.5 g
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