Ultimate Flapjack Recipes

ULTIMATE FLAPJACK RECIPE

Steps:

• Melt the butter, sugar and golden syrup in a large microwavable bowl. Alternatively you can use a saucepan on the hob instead.
• Add the condensed milk and stir in
• Off the heat, fold in the porridge oats. Tip into a greased glass dish or baking tin lined with greaseproof paper and flatten the top
• Bake at 160C for around 15-20 minutes, until the flapjack turns golden brown. It should still be a little soft on top when removed from the oven. It will get more firm on cooling.
• Cut into 16 pieces.

ULTIMATE FLAPJACKS

Steps:

• Preheat the oven to 150ºC/300ºF/gas 2. Grease and line a rectangular cake tin (roughly 20cm x 30cm).
• Place the butter, sugar, honey and salt in a medium pan over a low heat, then allow the butter to melt, stirring occasionally. Meanwhile, roughly chop the nuts and any larger dried fruit, then stir them into the pan along with the oats.
• Transfer the mixture to the prepared tin, smoothing it out into an even layer. Place in the hot oven for 35 to 40 minutes, or until golden around the edges. Leave to cool completely, then cut into squares and serve.

GOOEY FLAPJACK RECIPE (THE BEST EVER)

Steps:

• Preheat the oven to 180°C, 350°F, gas mark 4, line the baking tin with parchment paper and set aside for later.
• Pour the butter, golden syrup and light brown sugar into a large mixing bowl or pan. Melt on a medium to high heat stirring frequently. If you're using the microwave, heat in short bursts approximately every 10 seconds and stir the mixture each time.
• Add the oats into the mixing bowl and stir until evenly distributed and the oats are coated in the mixture. The flapjack mixture will look quite wet and moist.
• Pour the flapjack mixture into the lined baking tin and spread the mixture into all four corners.
• Bake in the oven for 20 minutes. Once baked, leave the flapjacks to cool as this will allow the flapjacks to harden. Wait around 20 minutes before cutting into the flapjack to make squares, rectangles or your desired shape.

HEALTHIER FLAPJACKS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a shallow 20cm/8in loose-based square cake tin and line the base and sides of the tin with baking parchment.
• Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.
• Spoon into the prepared tin and press until well flattened. (It's important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18-20 minutes, or until golden and lightly browned around the edges.
• Mark the flapjack into 12 pieces without cutting all the way through, this will make it easier to cut the flapjack when it's cool. Leave until cold then cut the flapjack with a sharp knife.
• Store in an airtight container, interleaved with baking parchment or foil for up to three days.