Difference between revisions of "Basic Flapjacks"
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| Line 6: | Line 6: | ||
== Ingredients == | == Ingredients == | ||
| − | * 4 oz (110g) [[ | + | * 4 oz (110g) [[Brown Sugar|light brown sugar]] |
| − | * 6 oz (175g) [[ | + | * 6 oz (175g) [[butter|butter]] |
| − | * 1 dessert spoon [[ | + | * 1 dessert spoon [[Golden Syrup|golden syrup]] |
| − | * 6 oz (175 g) [[ | + | * 6 oz (175 g) [[Rolled oats|rolled oats]] |
== Procedure == | == Procedure == | ||
| Line 16: | Line 16: | ||
#Remove the saucepan from the heat and stir in the porridge oats. | #Remove the saucepan from the heat and stir in the porridge oats. | ||
#Press the mixture out over the base of the prepared tin (7½ inch (19 cm) square baking tin, 1½ inches (4 cm) deep, lightly greased) | #Press the mixture out over the base of the prepared tin (7½ inch (19 cm) square baking tin, 1½ inches (4 cm) deep, lightly greased) | ||
| − | #[[ | + | #[[Bake|Bake]] in the centre of the oven for 40 minutes. |
#When baked, allow to cool in the tin for 10-15 minutes before cutting into oblong bars. | #When baked, allow to cool in the tin for 10-15 minutes before cutting into oblong bars. | ||
#Leave until cold before removing the flapjacks from the tin, then store in an airtight container. | #Leave until cold before removing the flapjacks from the tin, then store in an airtight container. | ||
| Line 26: | Line 26: | ||
==== Ingredients ==== | ==== Ingredients ==== | ||
| − | * 1 oz. (28 g) [[ | + | * 1 oz. (28 g) [[sugar|sugar]] |
| − | * 4 oz. (112 g) [[ | + | * 4 oz. (112 g) [[butter|butter]] |
| − | * 2 tbsp. [[ | + | * 2 tbsp. [[Golden Syrup|golden syrup]] |
| − | * 8 oz. (225 g) [[ | + | * 8 oz. (225 g) [[Rolled oats|rolled oats]] |
| − | * 1/2 tsp. [[ | + | * 1/2 tsp. [[salt|salt]] |
==== Procedure ==== | ==== Procedure ==== | ||
Revision as of 14:31, 10 May 2012
| Basic Flapjacks | |
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| Category: | Dessert recipes |
| Servings: | 10 |
| Time: | 1 hour |
| Difficulty: |  |
| Desserts | Cuisine of the United Kingdom
Flapjacks are a type of cake made using rolled oats, butter, brown sugar, and golden syrup. They're great for packed lunches and the like. This is a simple version with no fruit or raisins added.
Contents
Ingredients
- 4 oz (110g) light brown sugar
- 6 oz (175g) butter
- 1 dessert spoon golden syrup
- 6 oz (175 g) rolled oats
Procedure
- Pre-heat the oven to gas mark 2, 300 °F (150 °C).
- Place the sugar, butter and golden syrup together in a medium saucepan and heat until the butter has melted.
- Remove the saucepan from the heat and stir in the porridge oats.
- Press the mixture out over the base of the prepared tin (7½ inch (19 cm) square baking tin, 1½ inches (4 cm) deep, lightly greased)
- Bake in the centre of the oven for 40 minutes.
- When baked, allow to cool in the tin for 10-15 minutes before cutting into oblong bars.
- Leave until cold before removing the flapjacks from the tin, then store in an airtight container.
Alternative recipes
Less Sugar
Ingredients
- 1 oz. (28 g) sugar
- 4 oz. (112 g) butter
- 2 tbsp. golden syrup
- 8 oz. (225 g) rolled oats
- 1/2 tsp. salt
Procedure
- Preheat oven to 375 °F (180 °C)
- Beat the butter and sugar until the mixture is creamy, then stir in the warmed golden syrup.
- Work in the rolled oats and salt.
- Grease a slice tin baking tray size 10" x 8" (approx. 25 x 20 cm)
- Put mixture into tin baking tray and bake in preheated oven for 30 minutes or until brown.
- When firm, cut into slices and leave in tin until cool.
Serving suggestion
- Serve with whipped cream or with melted chocolate to dip.
