Best Gooey Flapjack Food

GOOEY FLAPJACKS

Steps:

• Preheat the oven to 190°C, 375°F, Gas Mark 5. Grease a baking tray with greaseproof paper.
• Put the oats and salt into a large mixing bowl and mix well. Create a well in the centre of the mixture.
• Place the sugar and butter into a pan and heat until melted. Once melted, pour into the well and stir until mixed.
• Pour the syrup into the mixture and stir. It should appear really gooey and smell quite sweet.
• Place the mixture onto the baking tray and level it out. Bake for 20-25 minutes or until the top of the flapjacks is golden.
• Cut into 9 pieces (you can cut more or less if need-be) whilst still hot, leave to cool in the tray.

GOOEY FLAPJACK RECIPE (THE BEST EVER)

Steps:

• Preheat the oven to 180°C, 350°F, gas mark 4, line the baking tin with parchment paper and set aside for later.
• Pour the butter, golden syrup and light brown sugar into a large mixing bowl or pan. Melt on a medium to high heat stirring frequently. If you're using the microwave, heat in short bursts approximately every 10 seconds and stir the mixture each time.
• Add the oats into the mixing bowl and stir until evenly distributed and the oats are coated in the mixture. The flapjack mixture will look quite wet and moist.
• Pour the flapjack mixture into the lined baking tin and spread the mixture into all four corners.
• Bake in the oven for 20 minutes. Once baked, leave the flapjacks to cool as this will allow the flapjacks to harden. Wait around 20 minutes before cutting into the flapjack to make squares, rectangles or your desired shape.

***** 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. *****.

CHEWY FLAPJACKS

Steps:

• Preheat oven to 180C/Gas 4 and butter a 23cm/9in x 33cm/13in Swiss roll tin.
• Melt together the butter, sugar and syrup in a large saucepan over a low heat, then stir in the oats, cinnamon, baking powder and a pinch of salt until well combined.
• Peel and mash the bananas and add to the mixture, stirring well to combine; Tip into the prepared tin and smooth the surface with the back of a metal spoon.
• Bake for 20-25 minutes or until the edges are just beginning to turn golden brown; The mixture will feel fairly firm to the touch.
• Transfer the tin to a wire rack and cut the mixture into bars while still hot.
• Leave until completely cold before removing with a palette knife.