Soft And Chewy Chocolate Flapjacks Food

SOFT AND CHEWY CHOCOLATE FLAPJACKS RECIPE

Steps:

• Preheat the oven to 160ºc and line a 9x9 inch (22cm) square tin.
• Weigh the butter, golden syrup and brown sugar into a saucepan. Place over medium heat until everything is melted and whisk well to make sure the butter and melted sugar all well incorporated.
• Measure the oats into a bowl and add in both packets of chocolate chips. Pour the butter syrup mixture over the oats and mix well. The warm syrup will start to melt some of the chocolate chips as you mix. This is perfect and ensures that once the flapjacks are baked every bite will have buttery oats and chocolate.
• Once the oats are completely covered in the buttery syrup (they'll all have a "wet" look to them) press into a square lined baking tin. Bake the flapjacks in a square tin lined with baking paper.
• Bake in the preheated oven for about 15-20 minutes. Remove the flapjacks from the oven and leave them to cool completely in the tin. If they're too warm when you cut them they'll break apart and won't cut into squares.
• For making the glaze
• Simply break the bar into pieces and place in a bowl. Add in a tablespoon of butter and melt in the microwave (be careful not to burn the chocolate) for about 2 minutes. Use a spoon to drizzle the flapjacks with the chocolate, or pour the glaze over the flapjacks and smooth evenly over the top to cover completely. Let the chocolate cool completely on the flapjack before you slice into squares. You can pop them into the fridge for a couple of hours or into the freezer for about 15 minutes to let the chocolate topping set.

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

THE ULTIMATE CHOCOLATE FLAPJACK RECIPE

Steps:

• Preheat your oven to 175C and line an 8x8 baking tin with baking paper. Also lightly grease the baking paper with a bit of butter.
• Grab a saucepan and place it over medium, low heat. Add in your butter, syrup and sugar and melt until completely combined. Once melted, add in your salt and vanilla extract and stir to combine.
• Once combined, remove from the heat and add in your oats. Stir until your oats are completely coated.
• Scoop out your oat mixture into your baking tin and firmly pat it down until it's firm and compact. Place into your preheated oven and bake for approximately 18-20 minutes.
• Once the edges of the flapjack have turned golden brown and the centre is still slightly wobbly, remove from the oven and leave your flapjacks to cool completely. This is the most important step. You must let them cool down completely if you want chewy flapjacks that don't fall apart.
• After about 2-3 hours your flapjacks should be completely cool. Now, we focus on the chocolate aspect. Fill a saucepan with about 1-2 inches of water and bring to a boil. Place a slightly smaller heat-proof bowl on top of the saucepan and add in your chocolate, a teaspoon of butter and a pinch of salt. Heat until completely melted.
• Once your chocolate is melted, pour over the flapjacks until a smooth layer is formed. Let cool completely.
• Once cooled, cut your chocolate flapjacks into squares and away you go. They will keep in an airtight container for up to a week and they will keep in the freezer for up to 3 months.

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.

CHEWY OR CRUNCHY FLAPJACKS

Steps:

• Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
• Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin).
• Mix all the oats into the liquid.
• Put the mixture into the baking tin & press flat.
• Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes.
• Warning: the timing is tolerant but accuracy in temperature is critical.
• Slice into 8 fingers before it sets but leave in place in tin.
• Leave to cool and set.
• Crunchy Flapjack:.
• The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
• Fruit Flapjack:.
• The recipe is identical to above but mix in some raisins and/or sultanas before baking.