Golden Flapjacks 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.

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.

GOLDEN SYRUP FLAPJACK

Steps:

• Preheat the oven to 180C/160Cfan/ gas 4. Grease and line a shallow 20cm square tin with baking parchment.
• Put the butter, sugar and Golden Syrup into a medium pan and gently heat until melted. Stir in the oats. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 25 minutes, or until just golden around the edges.
• Remove from the oven and cool for 10 minutes then mark into 12 or 16 pieces whilst still warm. Cool completely before turning out onto a board and cutting again with a sharp knife.

GOLDEN ORANGE & WALNUT FLAPJACKS

Steps:

• Preheat the oven to 180C/gas 4/fan 160C and generously butter a 28 x 18cm shallow baking tin. Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, walnuts and orange zest. The mixture should be quite soft.
• Tip the mixture into the baking tin and level it off. Bake for around 30 minutes or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.
• Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 12 pieces. They will keep in an airtight tin for up to a week.

GOLDEN FLAPJACKS

Steps:

• pre heat oven to 160 degrees Celsius grease and base line a 20cm round cake tin.
• to measure the golden syrup easier, measure the sugar first, keep it in the scales and pour the syrup on top to avoid sticking to plate.
• put butter, syrup and sugar in a saucepan and heat gently until butter has melted and sugar dissolved.
• remove from heat and stir in oats.
• pour into lined tin and press down with back of a spoon until is surface is level.
• bake in oven about 25-30 minutes until golden brown.
• remove from oven and loosen from the sides of the tin with a palette knife and leave to cool for about 10 minutes.
• tip out onto board, remove paper and cut into even wedges, leave to cool completely.