Marmalade Flapjacks Food

MARMALADE FLAPJACKS RECIPE

Steps:

• Preheat the oven to 180c/Gas Mark 4
• Cover the raisins with boiling water, leave for 10 mins to soften and swell, then drain
• Melt the butter in a large saucepan, add the brown sugar, marmalade, orange zest and treacle, and bring just to the boil. Remove from the heat and stir in the oats and drained raisins
• Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners
• Bake in the oven for about 25 mins, until lightly coloured at the edges. Do not cook for too long or the flapjacks will turn rock hard when cold; bake them too little and they will crumble
• Remove from the oven and leave until warm before cutting into 16 squares

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.