Saturday 20 April 2013

Flapjacks Recipe

Flapjacks are a wonderful confection. Part-way between a cake and a cookie, with just a little candy thrown in.

Best of all they have the slow-release goodness of rolled oats thrown in.

Brilliant with coffee for breakfast or as part of your rucksack's contents when you go walking.

There is nothing like them and I like mine with a Greek yoghurt topping and maybe decorated with a few nuts.


Serves: 18
Flapjacks: Stack of three oat-based flapjacks


250g (1 1/4 cups) unsalted butter
finely-grated zest of 1 large orange
75g (3 oz) light muscovado sugar
225g (2/3 cup) golden (corn) syrup
375g (3 3/4 cups) rolled oats
Greek yoghurt icing for coating (if desired)


Combine the butter, orange zest, syrup and sugar in a large pan and heat gently until the butter has melted.

Add the oats to the pan and stir to mix well. Tip the mixture into the tin and spread evenly out to the corners.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 15 and 20 minutes, or until the flapjacks are just beginning to colour around the edges. Do not worry if the mixture looks soft, it will harden as it cools.

Remove from the oven and allow to cool completely in the tin. Carefully turn out of the tin then cut into fingers.

If desired they can be topped with the Greek yoghurt icing, which will set over the flapjacks.

As variants, you can add up  to 45g (1 1/2 oz) dried fruit to the flapjack mix (cranberries are particularly good).

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