All Butter English Flapjacks Food

EASY FLAPJACKS

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2 and line a 20cm/8in square baking tin with baking paper.
• Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
• Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
• Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out onto a chopping board and cut into squares.
• These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.

BRITISH FLAPJACKS

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
• Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
• A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

ALL BUTTER ENGLISH FLAPJACKS

Steps:

• Preheat the oven to 160C/325°F.
• Melt the butter gently in a large saucepan and add the sugar along with the syrup.
• Heat gently, without boiling, when the sugar has dissolved take off the heat and stir in the oats.
• Put the mixture into a greased baking dish and bake for 20-25 minutes.
• Cut into squares while still warm and leave to cool in the dish.

***** CHEWY ENGLISH FLAPJACK *****

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. *****.

ENGLISH FLAPJACK

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.

ENGLISH FLAPJACK

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.