There are so many recipes for this favourite but in case you havent got one,
4 oz butter
6 oz oats - large or porridge
I rounded dessertspoon syrup
- Melt butter and sugar - add syrup and oats.
- Add some salted peanuts - very good and my mother's idea ( Granny Joan)
- Or a handful of dried apricots plus some nuts and pumpkin seeds
- Or leave as it is
- Press into a greased 20 cm square tin and cook on No 3/4/150 c for 20 - 30 mins or til golden but not too brown. Cool in tin before cutting up but it is useful to mark it while hot into pieces with a sharp knife - it may fall into crumbs round the edges, but you should get some large chunks that way.
There is a stall in our Farmers Market which sells flapjacks with lots of different additions and fillings, chocolate coating, jam or toffee sauce in the middle, apple or plums as a filling for 2 layers. I think some of these would be too sweet, but this recipe for a hot pudding uses this idea for a sticky and fruity treat.
Apple Flapjack
A generous pound of cooking apples. Cook them to a pulp with about 1oz sugar but no water.
5 oz butter
4 level tbs golden syrup
8 oz rolled oats
1 oz brown sugar
1/4 tsp salt
1 tsp ground ginger
- Make these into a flapjack mixture by melting the butter, sugar and syrup and then adding the rest.
- Grease a 7'' lined round cake tin.
- Pour half the flapjack into it and press up the sides to about an 1in of the rim.
- Pour in the apples.
- Put the rest of mixture on top, spreading it out as much as you can.
- Cook at No 5 for 35 mins
You can eat it chilled but warm is best!
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