Traditional British Flapjacks Recipes

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.

Steps:

• Preheat the oven to 180C/160C fan oven
• Grease the bottom of a 20cm square tin then line it with baking parchment
• Put the butter, sugar and golden syrup into a medium pan and then leave so that the butter melts and stirring regularly
• Once the butter is melted, bring the pan off the heat and pour in the oats, making sure to cover each oat in the mixture
• Turn it all into the tin and make sure to spread it out evenly by using a spoon or a knife
• Bake for 25 minutes or until brown around the sides
• Remove from the oven and leave to cool down for 2-3 minutes in the tray then remove from the tray and leave a further 5 minutes
• Cut the flapjack so you have four lines down and three line across, giving you lovely rectangle 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. *****.

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.