Has anyone got any nice recipes for flapjacks please?
Honey flapjacks Makes 12 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 200g/7¼oz unsalted butter 200g/7¼oz demerara sugar 200g/7¼oz honey 400g/14¼oz porridge oats 50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional) You will also need a 20cm x 30cm (8in x 12in) cake tin, greased Method 1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. 2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
I made flapjacks last night and took them into work today and everyone loved them, you can get really creative with them. In South Africa they are called crunchies and it took me a while after I moved here to figure that out!! Flapjacks in South Africa are what you call crumpets here. Confusing!! Anyway, I make them out the top of my head, just open the cupboard and throw in anything that looks interesting. Yesterday I made 2 batches – 1 with pumpkin and sunflower seeds and walnuts, and another batch with cranberries, apricots and currants. Wish I had the recipe worked out ‘cos mine are great!!
OLD FASHIONED FLAPJACKS 1 c. sifted flour 2 tsp. baking powder 1/2 tsp. salt 2 tbsp. sugar 1 egg 1 c. milk 3 tbsp. butter, melted Sift dry ingredients together into medium bowl. In another bowl, beat egg. Add milk and butter; beat until well blended. Pour into dry ingredients. Beat only until combined. Batter will be lumpy. Meanwhile, heat griddle or heavy skillet. Use about 1/4 cup batter for each flapjack. Cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer or until nicely browned. Serve with whipped butter and warm maple syrup.
