Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more.
Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. It was the beginning of an obsession with cooking. I made those flapjacks through my teens, until I realised my childhood recipe was slightly unusual containing a mixture of cornflakes and oats.
I have always been surprised how few recipe books contain a basic flapjack recipe — the plain kind an Irish Mammy makes. Mea culpa! I have published fruity flapjacks, nutty ones and even free-from versions, but never a straight-up, unadulterated flapjack recipe.
My sister has a wonderful aptitude for consigning recipes to memory. This is her simple flapjack recipe that I scribble down after I call her for the hundredth time, promising I am definitely going to keep this one in a safe place. There are flapjack recipes scrawled on the back of envelopes all over my house.
So I guesstimate the ingredients, using the judge-by-eye method. No one wants to start baking when faced with more than half a pound of butter staring at them straight on. So, I usually start with g of butter, a little less flour and sugar, up the oats, and not too much golden syrup.
I have a few noteworthy secrets that create my ultimate flapjack. I think flapjacks need a little flour, well quite a bit actually, otherwise the biscuit is too greasy. I am a stickler for how much golden syrup is, or is not, required. For me, too much golden syrup makes them hard to bite through and dunking is simply not an option with flapjacks. Golden syrup can also make flapjacks sickly sweet. Cooking times and oven temperature are important.
Once the flapjacks start to colour around the edges, only minutes remain before the entire surface is golden. Squares or fingers if you choose should be marked out while the flapjacks are still warm and left inside the tin to cool. It will be a relief to my sister once this recipe is immortalised online.
I can finally start recycling all those envelopes. Heat the butter and sugar in a small saucepan over a medium heat. Stir without allowing the mixture to boil. Once the sugar is fully dissolved and blended with the butter to give a smooth consistency, stir in the golden syrup and vanilla extract. In two batches, pour the hot liquid over the dry mixture, stirring well between additions. The oats should be fully coated and moistened. Transfer the mixture into a square baking tin approx 20cm x 20cm and bake on the middle shelf of the preheated oven for 20 minutes by which time the edges should be starting to turn golden.
For a no-bake version, follow the instruction up to and including placing the oats in the baking pan. Then, spread the mixture evenly and leave in the fridge to set for at least 2 hours. Cut into bite-sized portions — this recipe will make about 20 half inch slices. For those counting Weight Watchers points, when cut into 20 mini-bites, 1 bite is 5 WW points, without the chocolate drizzle.
Keywords: Flapjacks, British flapjack recipe, Instant pot flapjack, instant pot baking. Available in 5 sizes or a party pack… toss the fancy paper plates and serve your fabulous Flapjacks in style. Thanks, Natalie! They are delish. Let me know how they turn out! You must be logged in to post a comment. Print Recipe.
Scale 1x 2x 3x. Pour 1. Option 2: No-bake For a no-bake version, follow the instruction up to and including placing the oats in the baking pan. Notes For those counting Weight Watchers points, when cut into 20 mini-bites, 1 bite is 5 WW points, without the chocolate drizzle.
I want to be the first to read: "Eat this, you'll die! Comments These bars look so delicious and easy to make! Such a great treat! Log in to Reply.
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