Orange And Vanilla Flapjacks Food

FLAPJACKS

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
• Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

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.

CHOCOLATE ORANGE FLAPJACKS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
• Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it's all combined, then add three quarters of the chopped chocolate.
• Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.

OLD FASHIONED FLAPJACKS

Steps:

• Preheat griddle so that a drop of water beads when dropped on it.
• Combine dry ingredients.
• Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
• Add wet ingredients to dry ingredients.
• Mix but not too much. Batter will be slightly lumpy.
• Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
• Serve with real butter and real maple syrup.

ORANGE & WALNUT FLAPJACKS

Steps:

• Heat oven to 180c/fan 160c/gas 4.
• Butter a 28x8cm shallow baking tin.
• Melt the butter, sugar & syrup over a medium heat, stiring all the time.
• Take off heat & stir in the oats, walnuts& orange zest. The mixture should be quite soft.
• Tip the mix into the baking tin & level it off.
• Bake for 30 minutes or until the edges are golden but the centre is still a little soft.
• Remove from oven & mark into 12 pieces while still warm, cutting down half way with a sharpe knife.
• Cool.
• Heat the marmalde with 1 tbsp of water until syrupy.
• Brush over the flapjack & leave to cool before cutting into 12.

RUM AND ORANGE FLAPJACKS

Steps:

• Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice.
• In another larger pan place the butter, golden syrup, orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.
• Mix together the oats, flour and toasted pine nuts in a large mixing basin. Pour in the melted butter mixture and the raisins, along with any juice left in the pan. Mix everything very thoroughly, being careful to incorporate all the dry ingredients from the bottom and edges of the mixing bowl.
• When thoroughly mixed, spread the mixture out in a greased, lined tin and bake in a moderate oven 325F for 25-30 minutes until golden brown.
• Cut into squares with a knife while still warm and soft, then leave to cool and set.