Hello, I’m back with a new flapjack flavour for you all to try! This is my first attempt at doing a chocolatey kind of flapjack and it is so incredibly moreish that they don’t stay around for long! This is the original recipe I added in orange zest and juice 🙂
Once again i manage to forget pictures and this one isn’t great 😦
175g Unsalted butter
1.5 tbsp Golden syrup
175g Light soft brown sugar
225g Rolled or porridge oats
4 tbsps Cocoa powder
Zest of 1 large orange
Juice of 1 large orange
Preheat the oven to 140C/275F/Gas Mark 2
Melt the butter, syrup and sugars in the saucepan. Do not allow them to bubble.
Take the pan off the heat and add in the orange juice.
Mix in the oats, cocoa and orange zest and spoon mixture into a baking tray lined with parchment and bake for 15-20 minutes. The flapjack needs to cook to the centre but you don’t want them to bubble, otherwise they will be too toffee-like. They should stay moist.
Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray. Then Enjoy!
Sorry for the poor picture today, I almost forgot a picture, So I snapped one quickly before these were gone!
The flapjack today is cherry bakewell. I decided to do this without jam as they are lovely without, but you can add it for some extra oomph. I have to say i will make these again and next time i shall remember to buy ground almonds (doh!) if you have these definitely add them as i forgot to buy them but they still taste great!
200g Porridge Oats
150g Unsalted Butter
60g Caster Sugar
40g Light Brown Sugar
60g Self Rasing Flour
200g Glace Cherries
1 1/2 Tablespoons Golden Syrup
2 Teaspoons Almond Essence
50g Ground Almonds (optional)
(Flaked Almonds to top)
Preheat oven to 180c. Melt the butter, sugar and golden syrup together. Meanwhile, mix the dry ingredients. Take the wet mix off the heat and add 2 teaspoons almond essence then add to dry ingredients and mix well. Spoon out onto a baking tray lined with baking paper and top with flaked almonds.
Bake in the over for 15-20 mins (till the edges are golden) Mark out the slices immediately after cooking, and when they have cooled a little, lever them out of the tray and onto a cooling rack….then enjoy on there own or warm with some ice cream/custard! 🙂
I have been searching for the perfect flapjacks recipe for the last few weeks. All of mine either ended up more like a crunchy granola bar or a soggy mess!….Well I’ve found the perfect recipe today that worked a treat!
I found this recipe on http://www.naturallygoodfood.co.uk/ and the only adjustment i made was adding an extra tbsp of syrup which i won’t do next time, but my oh my….perfect consistency!
Here is the recipe converted to grams:
140g Oats (I used jumbo oats, but you can use porridge if you prefer that)
55g Self-Rasing Flour (I only had plain so i used that and added baking powder)
110g Unsalted Butter
1Tbsp Golden Syrup
Preheat the oven to 180c. Melt the margarine, sugar and golden syrup together. Meanwhile, mix the dry ingredients. Add the melted ingredients and combine. Turn out onto a greased baking tray and bake for 10-20 minutes. Mark out the slices immediately after cooking, and when they have cooled a little, lever them out of the tray and onto a cooling rack.
Oats are full of iron, zinc and vitamin B. They’re a great slow-releasing source of energy, so while you can’t exactly argue that a flapjack is a health food, it’s a great deal better as an energy-boosting snack than a lot of commercially produced cakes and bars.
This recipe can be added to and tinkered with, of course. I made a second batch with coconut and cherries which were yumtastic! Just don’t, ever, forget the flour!