Chocolateflapjackswithwarmcherrysyrup Recipes

CHOCOLATE CHIP FLAPJACKS

Steps:

• Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin and set aside.
• In a saucepan set over low heat, add the butter, honey and brown sugar. Stir until melted. Remove from heat.
• In a large bowl combine the melted mixture with the oats. Stir to combine and leave to cool. Add chocolate chips and mix with a spoon.
• Pour into prepared pan and flatten out evenly with a spatula. Bake for about 15 minutes. Should be golden around the edges and soft in the middle.
• Leave to cool on a wire rack completely before cutting into squares.

CHEWY OR CRUNCHY FLAPJACKS

Steps:

• 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 a square shallow baking tin with greaseproof paper. (about 8-inch tin).
• Mix all the oats into the liquid.
• Put the mixture into the baking tin & press flat.
• Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes.
• Warning: the timing is tolerant but accuracy in temperature is critical.
• Slice into 8 fingers 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.

CHOCOLATE-COVERED FLAPJACK

Steps:

• Preheat the oven to 160C/350F/Gas 4, 10 minutes before baking. Lightly oil a 33 x 23 cm swiss roll tin and line with nonstick baking parchment. Place the flour, rolled oats, the light muscovado sugar, bicarbonate of soda and salt into a bowl and stir well together.
• Melt the butter and golden syrup together in a heavy-based saucepan and stir until smooth, then add to the oat mixture and mix together thoroughly. Spoon the mixture into the prepared tin and press down firmly and level the top.
• Bake in the preheated oven for 15-20 minutes or until golden. Remove from the oven and leave the flapjack to cool in the tin. Once cool, remove from the tin. Discard the parchment.
• Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Alterntively, melt the chocolate in the microwave according to the manufacturer's instructions. Once the chocolate has melted quickly beat in the cream, then pour over the flapjack. Mark patterns over the chocolate with a fork when almost set.
• Chill the flapjack in the refrigerator for at least 30 minutes before cutting into bars. When the chocolate has set, serve. Store in an airtight container for a few days.

CHOC AND CHERRY FLAPJACKS

Steps:

• preheat the oven to 180c
• in a small saucepan put the butter, golden syrup or honey and the sugar and heat untill melted.
• when everythings melted take the saucepan off the heat and add the oats, chocoatle drops and cherrys. mix well untill all gooey.
• grease or line a tin and then scoop the mixture into the tin.
• put in the oven and keep an eye on it as it will easily burn.
• when cooked take out the oven and alow to cool before cutting into bars.

CHOCOLATE COVERED FLAPJACKS

Steps:

• Preheat oven to Gas 3 and line the tin will be using with grease proof or baking paper.
• Melt the butter, then add and melt in the golden syrup and sugar in a pan together at a low heat.
• Once all is dissolved to a smooth mixture, remove the pan from the heat and slowly stir in the porridge oats bit by bit (add extra oats if the mixture is too gooey).
• Pack the mixture into the baking tin (or tins) and push down slightly. Bake for 30 minutes or until slightly browning on top.
• Once cooked remove from oven and leave to cool for 10 minutes.
• While theose are cooling melt the chocolate down on a low heat or by using the water bowl melting method. Then spread the melted chocolate over the top of the flapjacks, and leave to solidify and cool down.
• When cool divide into bars or square as preferred and enjoy :).