Time 40m Yield 10-12 pieces Number Of Ingredients 4 Steps:
Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together. Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven. When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices. Cool completely before serving.
Time 45m Yield 10 Number Of Ingredients 5 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.
Time 45m Number Of Ingredients 6 Steps:
Preheat the oven to 180c conventional oven Grease and line the base and sides of an 8 inch square loose bottomed baking tin with baking parchment. The baking parchment is essential as it makes it easier to lift the flapjacks out of the tin once they have cooled. If you don’t have an 8 inch square tin, use one of a similar volume in size eg 8 x 8 = 64 square inches. I was never good at maths, so I hope you get the idea. Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This is most likely the reason why some flapjacks turn out hard and difficult to eat. Add the flour, salt, and oats. Mix thoroughly until everything is covered in the syrup mixture. It helps to give the dry ingredients a little mix before adding to the syrup. Spread the mixture evenly and firmly into the prepared tin. The mixture is a little runny, but you will still need to press the mixture down firmly as this will help prevent the flapjacks from falling apart after baking. Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour. Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. You need the flapjacks to set and cool completely before doing that. The mixture will still be hot and very sticky, so take care, especially when baking with children. Now that the flapjacks have cooled completely, you can complete to process of slicing them into bars. They will feel soft and chewy. And should not fall apart. Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy.
Time 40m Yield 9-12 SQUARES, 9-12 serving(s) Number Of Ingredients 7 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. .
