Sticky Flapjacks Food

STICKY FLAPJACKS

Steps:

• Line a shallow brownie tin by greasing the base and the sides with the butter. Draw around the tin on some baking paper, then cut out the rectangle and place in the tin. Draw some smaller rectangles to line the sides as well.
• Next, pre-heat the oven to 160°C. Put the butter, syrup, sugar and oil in a saucepan and heat. Stir the mixture so the butter melts and the sugar dissolves in the pan. Be careful to make sure the mixture does not boil.
• Stir in the oats really well, so each one is covered in the syrupy mixture. Keep stirring for five minutes and then spoon it into the tin. Use a spatula to flatten it all out so it is nice and even.
• Put it in the oven for 20-25 minutes. It should look a bit runny still, because it will keep cooking in the tin for another five minutes. Leave it to cool for ten minutes and then cut it into 12 pieces. Leave for another ten minutes and then take them out of the tin and enjoy!

GOOEY FLAPJACK RECIPE (THE BEST EVER)

Steps:

• Preheat the oven to 180°C, 350°F, gas mark 4, line the baking tin with parchment paper and set aside for later.
• Pour the butter, golden syrup and light brown sugar into a large mixing bowl or pan. Melt on a medium to high heat stirring frequently. If you're using the microwave, heat in short bursts approximately every 10 seconds and stir the mixture each time.
• Add the oats into the mixing bowl and stir until evenly distributed and the oats are coated in the mixture. The flapjack mixture will look quite wet and moist.
• Pour the flapjack mixture into the lined baking tin and spread the mixture into all four corners.
• Bake in the oven for 20 minutes. Once baked, leave the flapjacks to cool as this will allow the flapjacks to harden. Wait around 20 minutes before cutting into the flapjack to make squares, rectangles or your desired shape.

CHEWY FLAPJACKS

Steps:

• Set oven to gas mark 3, 160 C.
• Grease a 20x30cm baking tray and line the bottom with baking parchment.
• In a large saucepan melt butter, sugar and syrup until all mixed and runny.
• Take the saucepan off the heat and stir in the oats until all combined.
• Pour the mixture into the prepared baking tray and smooth even with a spatula.
• Place in the centre of the pre-heated oven and bake for 20 - 25 minutes, until golden. (If you prefer a more chewy flapjack, it should still have a slight wobble when you take it out of the oven).
• Allow to cool in the tin for 15 minutes, then mark lightly where you want to cut into squares. Cover with a clean tea towel until completely cooled.
• Cut into squares and turn out.

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.

STICKY PLUM FLAPJACK BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.
• Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.
• Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.