Flapjack recipes
Our top 3 of 3 Flapjack recipes
Ingredients
- 150g butter
- 100g Tate & Lyle Fairtrade Light Brown soft sugar
- 3 tbsp Lyle's Golden Syrup
- 50g sultanas
- 2 unwaxed lemons, finely grated zest, juice 1 lemon
- t tsp grated root ginger
- 125g jumbo oats
- 125g rolled oats (porridge oats)
Method
- Preheat the oven to 180C (160C fan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
- Put the butter or spread, Tate & Lyle sugar and Lyle’s Golden Syrup into a medium pan, add the sultanas, lemon zest and juice and grated ginger, heat gently until melted. Stir in the both lots of oats. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.
- Bake for 30 minutes, or until just golden around the edges.
- Remove from the oven and cool for 10 minutes then cut into 12 or 16 pieces whilst still warm. Cool completely before turning out onto a board and cutting again with a sharp knife.
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- 2 tbsp golden syrup
- 150g / 6oz Butter
- 150g / 6oz sugar
- 300g / 12oz Rolled Oats
- Pinch salt
Method
- 1) Preheat oven to 180 degrees celsius
- 2) grease 2 circular 7 inch tins
- 3) melt together syrup, butter and sugar and melt over a low heat
- 4) when just melted add oats and salt and mix well
- (add any additional ingredients you wish at this point)
- 5) Divide the mixture between 2 tins and bake for 15-20 minutes or until just firm in the centre.
- 6) cut the flapjack in to portions whilst still hot.
chazfisher1995 has contributed to these popular cooking recipes:
Ingredients
- 150g Butter
- 75g Tate & Lyle Fairtrade Light Brown soft sugar
- 3 rounded tbsp Lyle's Golden Syrup
- 250g rolled oats (porridge oats)
Method
- 1. Preheat the oven to 180C (160C fan) gas 4.
- 2. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
- 3. Gemtly melt together the butter, Tate & Lyle sugar and Lyle’s Golden Syrup into a pan.
- 4. Stir in the oats.
- 5. Turn into the previously greased tin.
- 6. Level and press the mixture evenly and firmly with the back of a spoon.
- 7. Bake for 25 minutes, or until just golden around the edges.
- 8. Remove from the oven and cool for 10 minutes then mark into 12 or 16 pieces whilst still warm.
- 9. Cool completely before turning out onto a board and cutting again with a sharp knife.
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