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flapjack recipe :: Article Creator

Flapjacks Recipes

Flapjacks are a relatively easy biscuit to make. The mixture can be quite sticky once cooked, so line the tin with baking parchment before filling it. Remove the cooked flapjacks from the oven and set aside in their tin to cool slightly, cut them into fingers, squares or rectangles while they're still warm, then leave to cool and harden.


Jack Monroe's Flapjacks

These flapjacks can be frozen for three months. You could make a double batch if you have the space.

Children can help make this recipe by weighing and measuring the ingredients, mixing the them into a bowl, greasing the tin and spooning the mixture into the tin. An adult should take control of using the oven and cutting the flapjacks.


Strawberry And Cinnamon Flapjacks Recipe Is Easy And Can Be Frozen For Up To One Month

The recipe comes from Bonne Maman (Image: Bonne Maman)

The sweet treat comes from food manufacturer Bonne Maman who have shared their simple yet delicious recipe.

Strawberry and cinnamon flapjacks are quick to bake and only take 30 minutes to cook.

According to Bonne Maman's website, it reads: "The flapjacks will keep in an airtight container for up to 1 week or in the freezer for one month."

Even better for extra indulgence, they recommend adding apricot conserve with a tablespoon of grated ginger through the oats for an extra zing.

If that doesn't sound like your cup of tea then why not try black cherry conserve with dark chocolate grated on top?

Get the oven mitts at the ready (Image: Getty) How to make strawberry and cinnamon flapjacks recipe: Ingredients: 
  • 300g unsalted butter, diced; plus extra for greasing

  • 75g demerara sugar

  • 120g golden syrup

  • One tsp ground cinnamon

  • 250g jumbo oats

  • 200g porridge oats

  • Six to eight tbsp strawberry Conserve

  • The recipe only takes five simple steps (Image: Getty) Method: 

    Grease and line the base of a 20cm square, shallow cake tin with butter and non-stick baking parchment. Heat the oven to 180C, fan oven to 160C, gas mark four.

    Put the butter, sugar, syrup and cinnamon in a large saucepan and heat gently, stirring, until the butter has melted, and the sugar dissolved.

    Take the pan off the heat and add the oats. Keep stirring until all the oats are thoroughly mixed in.

    Next, tip about half the mixture into the lined tin and spread evenly to cover the base. Press down firmly and leave to cool for two to three minutes then dot the conserve over the top and spread evenly.

    Spoon on the remaining flapjack mixture and press down firmly over the conserve.

    Finally, bake for about 25-30 minutes or until the top is pale golden and slightly crispy. Leave to cool in the tin then cut into bite-sized pieces. Store in an airtight jar.






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