Alpen Flapjack Food

YUMMY GOLDEN SYRUP FLAPJACKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed - be careful not to overmix or the oats may lose their texture.
• Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.

BASIC FLAPJACK RECIPE

Steps:

• Preheat the oven 200C/ Gas mark 6. Make sure you line a baking tray with grease-proof paper.
• In a saucepan, put sugar, butter and syrup and heat gently until it is melted.
• Place the ingridents in a bowl and mix.
• Put onto the tray and cook for 10-15 minutes. The remove from the oven, let it cool for 5 minutes and cut into squares.

CLASSIC FLAPJACKS

Steps:

• Preheat the oven to 180C/160C fan oven
• Grease the bottom of a 20cm square tin then line it with baking parchment
• Put the butter, sugar and golden syrup into a medium pan and then leave so that the butter melts and stirring regularly
• Once the butter is melted, bring the pan off the heat and pour in the oats, making sure to cover each oat in the mixture
• Turn it all into the tin and make sure to spread it out evenly by using a spoon or a knife
• Bake for 25 minutes or until brown around the sides
• Remove from the oven and leave to cool down for 2-3 minutes in the tray then remove from the tray and leave a further 5 minutes
• Cut the flapjack so you have four lines down and three line across, giving you lovely rectangle flapjacks

MUESLI BARS

Steps:

• heat the oven to 180C. Melt the butter, sugar and honey together with the cinnamon and simmer for 2 minutes. stir in the muesli, pumpkin seeds and dried apricots.
• pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. leave in the tin for 10 minutes, then loosen the edges and turn out. slice into squares and serve cold.

VEGAN FLAPJACKS

Steps:

• Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
• Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
• Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.