Orange And Vanilla Flapjacks Recipes

GOLDEN ORANGE & WALNUT FLAPJACKS

Steps:

• Preheat the oven to 180C/gas 4/fan 160C and generously butter a 28 x 18cm shallow baking tin. Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, walnuts and orange zest. The mixture should be quite soft.
• Tip the mixture into the baking tin and level it off. Bake for around 30 minutes or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.
• Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 12 pieces. They will keep in an airtight tin for up to a week.

CHOCOLATE ORANGE FLAPJACKS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
• Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it's all combined, then add three quarters of the chopped chocolate.
• Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.

ORANGE & WALNUT FLAPJACKS

Steps:

• Heat oven to 180c/fan 160c/gas 4.
• Butter a 28x8cm shallow baking tin.
• Melt the butter, sugar & syrup over a medium heat, stiring all the time.
• Take off heat & stir in the oats, walnuts& orange zest. The mixture should be quite soft.
• Tip the mix into the baking tin & level it off.
• Bake for 30 minutes or until the edges are golden but the centre is still a little soft.
• Remove from oven & mark into 12 pieces while still warm, cutting down half way with a sharpe knife.
• Cool.
• Heat the marmalde with 1 tbsp of water until syrupy.
• Brush over the flapjack & leave to cool before cutting into 12.

MOM'S CINNAMON FLAPJACKS

Steps:

• In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When undersides are browned, turn and cook until second side is golden brown., Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

CINNAMON FLAPJACKS

Steps:

• In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown., Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

ORANGE AND VANILLA FLAPJACKS

Steps:

• Measure all ingredients out so everything is ready and waiting.
• Pour all the 250g of oats into a mixing bowl. Melt the 160g of butter and add, mix together.
• Add 125g sugar and mix. When everything is all mixed, then add the 1 table spoon of vanilla and 1 table spoon of orange and mix again.
• Butter or greece proof the container you're cooking the flapjack in. Pour ingredients in and put in the oven and wait for then to cook.
• Allow a cooling period before cutting them!