Twice Baked Toffee Banana Flapjacks Recipes

Steps:

• 1. BRINE THE CHICKEN Cut your chicken into serving pieces, remove skin. Leave bone in. Cut a couple of slashes at an angle across the top of each piece about 1 1/2 inches apart almost to the bone. Here is how to brine the chicken. It is very easy to do. All you need is the kosher salt and enough water to cover the chicken pieces. (not table salt) I use a large plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine ONLY a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator.
• 2. FIRST BAKING Preheat your oven to 350 degrees. Take a plastic bag, put in the one cup of flour and 1 teaspoon of salt. Mix well. Add chicken, a few pieces at a time, shake to coat. Then lightly brown the chicken pieces and place them slash side up in a deep dish sprayed with Pam. At least 13x9. (I use a deep lasagna dish as in the photo) Bake in the oven for 20 minutes.
• 3. MAKE THE SAUCE Meanwhile, in a small saucepan, heat the ingredients for the sauce and keep it hot until the chicken has baked.
• 4. SECOND BAKING When the chicken has finished baking, remove the chicken to the stove, and pour the pan of simmering sauce directly over the chicken, taking care to cover evenly. Return the dish to the oven, and bake for 30 minutes more until it is bubbling and starting to brown. I cover with a tent of foil until ready to serve.
• 5. Cook's Tip: I encourage you to not skip the brining step as it makes the meat fork tender and juicy. Enjoy!

Steps:

• Preheat oven to 180 degrees celsius.
• Melt the butter, sugar and honey in a large pan over a low heat until melted and combined.
• Remove from heat.
• Add the oats, chopped hazelnuts, cinnamon and baking powder - stir to combine.
• Mash the bananas well, then stir into the oat mix.
• Spoon into a greased 23x33cm tin, packing tightly and smoothing over the top.
• Bake in the centre of the oven for 20-25 minutes, until golden.
• Remove from oven and score into rectangles/squares.
• Allow to cool in the tin before transferring to a wire rack to cool completely.
• These can be stored in an airtight container for upto a week.

Steps:

• Preheat the oven to 160C/325F.
• Melt the butter over a medium heat in a large pan and add the sugar, syrup and salt.
• Once completely melted and combined and almost foaming add the chopped bananas and cook for 2 minutes.
• Add the oats, turn off the heat and mix well.
• Put the mixture into an ovenproof dish lined with clingfilm (this is a chefs trick, don't worry it won't melt).
• Bake for 25 minutes, cut into squares whilst still in the dish and allow to cool until 'set'
• Now set the oven to 140C/275F.
• Carefully turn the flapjacks out of the dish and slice properly.
• Place them individually, directly onto the oven shelf and bake for around 30 minutes to allow them to caramelize and dry out a little. Bake longer for even crunchier and chewier results.
• One of life's dreams come true!

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Line a shallow, 9inch square cake tine with baking paper.
• Over a low heat, melt the butter, sugar and honey in a pan, stirring continuously until all the sugar has dissolved.
• Remove from heat and add the rest of the ingredients, mixing everything well.
• Pour the mix into the prepared baking tin and bake for 25 minutes.
• Cut into fingers whilst still warm and allow to cool completely before removing from the pan.

Steps:

• Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
• For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

Steps:

• Preheat oven to 180C / 350°F.
• Melt the PB and syrup in a pan over a medium heat until well combined.
• Stir in the banana, nuts, seeds and oats.
• Line an 8 x 8 inch pan
• Encourage the mixture into a flat layer in the pan and smooth the top.
• Bake for 20 minutes (will still be soft when it comes out).
• Cut into 20 pieces.
• Cool for 20 minutes.

Steps:

• Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
• Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin).
• Mix all the oats into the liquid.
• Put the mixture into the baking tin & press flat.
• Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes.
• Warning: the timing is tolerant but accuracy in temperature is critical.
• Slice into 8 fingers before it sets but leave in place in tin.
• Leave to cool and set.
• Crunchy Flapjack:.
• The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
• Fruit Flapjack:.
• The recipe is identical to above but mix in some raisins and/or sultanas before baking.