Fruity Flapjack Cookies Recipes

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FRUITY FLAPJACK COOKIES



Fruity flapjack cookies image

Toast oats before mixing them into the dough to make these fruity cookies, a delicious hybrid of syrupy flapjacks and coconut macaroons

Provided by Barney Desmazery

Categories     Dessert, Snack

Time 1h

Number Of Ingredients 11

125g jumbo oats
150g softened butter
100g light muscovado sugar
1 egg
1 tbsp golden syrup
½ tsp vanilla extract
100g self-raising flour
100g mixed dried fruit or raisins
75g dried apricots, finely chopped
50g desiccated coconut
½ tsp ground cinnamon (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Scatter the oats over a baking tray and bake for 20 mins, turning once until lightly browned. Remove from the oven and set aside to cool. Tip the butter and sugar into a bowl and beat with an electric whisk for 2 mins until fluffy. Crack in the egg and add the golden syrup and vanilla, then beat until completely combined. Scatter in the flour, all the dried fruit, the coconut, cinnamon (if using), the toasted oats and a pinch of salt. Beat again until everything is combined and you have a thick dough. Use the dough straightaway or cover and chill for up to two days.
  • Line two baking sheets with baking parchment and arrange six large spoonfuls of dough on each, well- spaced apart. Bake for 15 mins (or 18-20 mins if the dough is fridge-cold) until the cookies have spread and are brown at the edges but soft in the middle. Leave to cool on the baking sheet for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container or tin for up to five days.

Nutrition Facts : Calories 247 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

FLAPJACK COOKIES



Flapjack cookies image

Same great taste as a flapjack, but in a cookie!

Provided by cam_iwttbc

Time 20m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C (356F)
  • Beat together the margarine, sugar and golden syrup until a smooth paste
  • Next add the oats and mix so that they are properly blended
  • After the oats add the flour and nutmeg, once again mix thoroughly
  • Stir in raisins or chocolate chips if desired
  • Taking a greased tray, make 8 small balls from the mixture. Position them on the tray and pat down slightly
  • Bake for 10 minutes until the edges of the cookies look golden.
  • Note that when you first take them out of the oven they will still seem very soft. Leave them to cool before transferring to a wire rack, once cool they will become firm

ALL BUTTER ENGLISH FLAPJACKS



All Butter English Flapjacks image

The best home made flapjacks ever, I prefer to use a mixture of jumbo oats and rolled oats but all oats work perfectly except for the instant style powdered type. If you don't have golden syrup you can use honey or a mixture of light and dark corn syrup but the taste won't be quite as good. Maple syrup is too thin but you could get away with using half maple and half honey or other syrup. These are great as they are and I always come back to the original, but sometimes I'll add some chopped banana, raisins or nuts, just to ring the changes. Enjoy.

Provided by robd16

Categories     Dessert

Time 25m

Yield 6 large flapjacks

Number Of Ingredients 5

50 g butter
50 g light brown sugar
2 tablespoons golden syrup
100 g oats
1 pinch salt

Steps:

  • Preheat the oven to 160C/325°F.
  • Melt the butter gently in a large saucepan and add the sugar along with the syrup.
  • Heat gently, without boiling, when the sugar has dissolved take off the heat and stir in the oats.
  • Put the mixture into a greased baking dish and bake for 20-25 minutes.
  • Cut into squares while still warm and leave to cool in the dish.

Nutrition Facts : Calories 177, Fat 7.9, SaturatedFat 4.5, Cholesterol 17.8, Sodium 92.2, Carbohydrate 24.9, Fiber 1.8, Sugar 10.2, Protein 2.9

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