Don't get me wrong - they're still pretty solid - but these are slightly more cakey than your average flapjack.
Makes lots (at least 16). You'll need:
175g light brown sugar
150g butter
3 tablespoons golden syrup
1 teaspoon bicarb of soda
200g plain flour
200g oats
a good handful of raisins
Stick the oven on at about 180 degrees C, and line a tray/dish with greaseproof paper. The size of the dish will depend on how deep you want your flapjack to be - you could even do this on a baking tray.
Sling the butter, sugar, golden syrup and bicarb in a saucepan, and put on a low heat. They'll melt and look an unholy mess - give it a good stir, and don't worry about it. Add the flour, oats and raisins, and stir until well mixed.
Tip into your dish/tray, level it all out, and bake in the oven for 20-25 minutes, until it's turned golden brown. Leave to cool in the tin - but do remember to divide it into slices, as it's pretty solid once it's cooled down.
Showing posts with label flapjacks. Show all posts
Showing posts with label flapjacks. Show all posts
20 April 2010
23 May 2009
Fruity flapjack pots
This was rather slung together, to make a quick pudding for Gran and Grandpa (lover of puddings extraordinaire). You could use any sort of sour fruit - rhubarb, gooseberries, redcurrants - as long as you balance it with a little apple.
You'll need:
4 small oven-proof ramekin dishes (those glass ones that Gu puds come in are ideal)
a selection of fruit (ours included three or four stems of rhubarb from the allotment, a couple of gooseberries, half an apple that was leftover from your lunch and a banana)
2 heaped teaspoons of golden syrup (honey would also be nice)
25g butter (ish)
6 or 7 tablespoons rolled oats
Stick the oven on at about 180 degrees C.
Chop up the rhubarb, gooseberries and apple (peeled and cored), and chuck into a small pan. Add a little hot water, bring to the boil, and simmer for 10 minutes, until the fruit has broken down. Spread this mixture at the bottom of your ramekins. I didn't have a huge amount (there wasn't much rhubarb available), so I sliced up a banana as well, and divvied it up among the ramekins.
Melt the butter and golden syrup in a non-stick pan. Add the rolled oats, and stir - you want the oats to become completely covered in the butter/syrup mixture. If it's a bit dry, add a little more butter.
Spoon the oaty mixture onto the top of the fruit, and then stand the ramekins on a baking tray (it makes them easier to get in and out of the oven). Bake in the oven for 15-20 minutes, until the flapjack-y top has gone crispy, and the fruit is bubbling underneath.
We ate this with a little cream drizzled on the top (ice cream would also be good).
You'll need:
4 small oven-proof ramekin dishes (those glass ones that Gu puds come in are ideal)
a selection of fruit (ours included three or four stems of rhubarb from the allotment, a couple of gooseberries, half an apple that was leftover from your lunch and a banana)
2 heaped teaspoons of golden syrup (honey would also be nice)
25g butter (ish)
6 or 7 tablespoons rolled oats
Stick the oven on at about 180 degrees C.
Chop up the rhubarb, gooseberries and apple (peeled and cored), and chuck into a small pan. Add a little hot water, bring to the boil, and simmer for 10 minutes, until the fruit has broken down. Spread this mixture at the bottom of your ramekins. I didn't have a huge amount (there wasn't much rhubarb available), so I sliced up a banana as well, and divvied it up among the ramekins.
Melt the butter and golden syrup in a non-stick pan. Add the rolled oats, and stir - you want the oats to become completely covered in the butter/syrup mixture. If it's a bit dry, add a little more butter.
Spoon the oaty mixture onto the top of the fruit, and then stand the ramekins on a baking tray (it makes them easier to get in and out of the oven). Bake in the oven for 15-20 minutes, until the flapjack-y top has gone crispy, and the fruit is bubbling underneath.
We ate this with a little cream drizzled on the top (ice cream would also be good).
23 March 2009
Marmalade flapjacks
We made these this afternoon, in between telling fairy tales and playing with the play-doh. Your fairy tales were definitely better than mine.
This is adapted from another Dan Lepard recipe in the Guardian...
You'll need:
100g raisins
100g butter
60g dark brown sugar
75g orange and rhubarb marmalade (you could use any type, but this is what was lurking in the cupboard, courtesy of Leverington WI)
zest of an orange
1 tablespoon black treacle
200g rolled oats
Stick the raisins in a bowl, and cover with boiling water. Leave to stew for 10-15 minutes while you get on with the rest.
Turn the oven on to about 170 degrees C. Chuck the butter in a saucepan, together with the marmalade, sugar, black treacle and orange zest. Melt over a low heat.
Drain the raisins, and add to the saucepan. Ditto the oats. It'll look a right mess, but will smell lovely. Decant the mess into a square baking tin - which you've lined with greaseproof paper (otherwise it'll stick like anything).
Bake in the oven for about 25 minutes, until it's coloured slightly. Leave to cool on a wire rack (but cut into squares while it's still a little bit warm, or it'll set rock hard).
This is adapted from another Dan Lepard recipe in the Guardian...
You'll need:
100g raisins
100g butter
60g dark brown sugar
75g orange and rhubarb marmalade (you could use any type, but this is what was lurking in the cupboard, courtesy of Leverington WI)
zest of an orange
1 tablespoon black treacle
200g rolled oats
Stick the raisins in a bowl, and cover with boiling water. Leave to stew for 10-15 minutes while you get on with the rest.
Turn the oven on to about 170 degrees C. Chuck the butter in a saucepan, together with the marmalade, sugar, black treacle and orange zest. Melt over a low heat.
Drain the raisins, and add to the saucepan. Ditto the oats. It'll look a right mess, but will smell lovely. Decant the mess into a square baking tin - which you've lined with greaseproof paper (otherwise it'll stick like anything).
Bake in the oven for about 25 minutes, until it's coloured slightly. Leave to cool on a wire rack (but cut into squares while it's still a little bit warm, or it'll set rock hard).
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