British Flapjacks Recipe 495

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
• Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
• A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
• Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
• Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan**. **NOTE: I made a parchment paper "sling" so that the flapjacks would be guarantee to life right out of the pan. You can also use a foil sling, as well. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer. Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares*; cut each into 4 triangles (mixture will still be soft). *I used a bench scraper tool to easily cut the bars. Be sure they are still warm when you cut them. Cool completely*** in pan before serving. ***We ate them slightly warm and loved them this way. Nutritional Information 1 serving contains the following: Calories (kcal) 136.0 %Calories from Fat 42.2 Fat (g) 6.4 Saturated Fat (g) 3.5 Cholesterol (mg) 15.0 Carbohydrates (g) 18.5 Dietary Fiber (g) 1.3 Total Sugars (g) 7.9 Net Carbs (g) 17.2 Protein (g) 1.7

Steps:

• Melt the butter and the margarine in a deep saucepan over a very low heat.
• Add the brown sugar and honey and mix well until you have a liquid substance.
• Mix in the oats and pinch of salt -- it may be easier to add the oats in gradually stirring and covering the oats with the mixture.
• Mash the banana into a liquid pulp and mix into the oats (this will take a good few minutes to ensure that the banana is fully mixed in).
• Get a knife and spread the oats evenly over a greased baking sheet.
• Place the baking sheet onto the middle shelf in a 425F preheated oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a darker color - don't over bake.
• Let stand for a minute or two, then cut the flapjack into as many pieces as you wish. You may find it best to leave the flapjacks for a few hours to cool down although you can eat them straight away.
• Drizzle with melted chocolate if you'd like as a way to decorate but this is really not needed unless you want to dress up the flapjacks.

Steps:

• Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
• put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add.
• put the mixture in a papered tin, flattening the mixture with the back of a spoon.
• bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
• note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
• once you take the flapjack out, you should cut it before it cools completely because it will harden.
• if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled.
• ***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.