Flapjack Crunchies Recipes

FLAPJACKS

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.

FLUFFY FLAPJACK PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until no lumps remain. Add milk, eggs, and oil; whisk until batter is runny and well mixed.
• Heat a nonstick griddle over medium heat and lightly spray with cooking spray. Pour in a portion of the batter. Cook until bubbles form, 3 to 4 minutes. Turn and cook, pressing middle gently with the spatula, until lightly browned on the other side, 2 to 3 minutes more. Repeat with the remaining batter.

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.

FLAPJACK CRUNCHIES

Steps:

• Preheat oven to 190C / fan 180C / gas 5. Combine sugar, oats and flour in bowl and put aside.
• Melt butter and syrup stirring gently with a wooden spoon. When bubbling add bicarb of soda - mixture will go fluffy and rise - immediately pour fluffy mixture into bowl with dry ingredients, mix thoroughly.
• Grease shallow oven tray or baking sheet while mixture is cooling. Spread mixture evenly in oven tray then flatten until firm using your hands or back of wooden spoon - should not fall out when turned upside down (children love this step!). Bake for 15 minutes on middle shelf.
• Remove from oven, allow to cool, cut into bars before cold.
• When cold remove from tray, place in container lined with greaseproof paper or baking parchment. Will keep for 4-6 days.

ENGLISH FLAPJACK

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.

SOUTH AFRICAN CRUNCHIES

Steps:

• Preheat oven to 325 or 350.
• Melt margarine on low heat. Add the golden syrup and stir well. Stir in vanilla extract and set aside.
• In a large mixing bowl sift in the flour.
• Add the sugar, oats and coconut stir well until evenly mixed.
• Make a well in the centre of the dry ingredients and add the margarine/syrup mixture. Use an electric mixer to make sure all is incorporated evenly.
• Press mixture into a sprayed 9 x 13 inch baking pan. Dough will be about a half inch thick.
• Bake 20 to 30 minutes until golden brown and depending on your oven so watch carefully. Edges may burn.
• Remove from oven and using a pizza cutter cut into 24 bars. Gently remove and place on a wire rack until cooled. Store in an airtight container. Freeze well.