Condensed Milk Flapjacks Food

ULTIMATE FLAPJACK RECIPE

Steps:

• Melt the butter, sugar and golden syrup in a large microwavable bowl. Alternatively you can use a saucepan on the hob instead.
• Add the condensed milk and stir in
• Off the heat, fold in the porridge oats. Tip into a greased glass dish or baking tin lined with greaseproof paper and flatten the top
• Bake at 160C for around 15-20 minutes, until the flapjack turns golden brown. It should still be a little soft on top when removed from the oven. It will get more firm on cooling.
• Cut into 16 pieces.

CONDENSED MILK FLAPJACKS RECIPE

Steps:

• Preheat oven at 160C / 300F / Gas Mark 2
• Put the condensed milk, butter, caster sugar and golden syrup in a saucepan and heat gently until the butter and sugar are melted and it's all well combined.
• Stir in the oats and pour the oat mixture into a greased or lined baking tin and smooth out.
• Bake in the centre of the oven for 20 minutes until the flapjack is nicely golden brown.
• Leave to cool completely in the tin before slicing. Enjoy!

CONDENSED MILK FLAPJACKS

Steps:

• Preheat the oven to 160ºC and line 9 x 12 inch tin with greaseproof paper. It's so much easier for getting them out.
• Add the butter, golden syrup, caster sugar and condensed milk to a saucepan and on a low heat melt together. Keep stirring to make sure it doesn't stick or burn.
• Keep stirring to make sure it doesn't stick or burn.
• Remove the saucepan from the heat and stir in the oats. Plus any flavours, dried fruit or nuts you want.
• Spoon the mix into the tin and level off.
• Bake in the oven for about 20 minutes until light golden brown.
• When freshly baked from the oven gently cut them and leave them to cool.

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.

CHOCOLATE & CARAMEL FLAPJACKS

Steps:

• Heat oven to 150C/130C fan/gas 2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.
• Allow the mixture to cool in the tin for 10 mins (or for best results, leave to cool completely overnight), then evenly spread over the caramel. There can be discrepancies between the thickness of caramel, and the more you stir the runnier it gets. If it looks too thin pop it into a pan and boil for a few minutes, stirring. Then leave to cool - it should be thicker. Chill until firm.
• Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares. Setting chocolate on top of something squidgy can make it difficult to cut, this is why the oil is added.