FLAPJACK RECIPE GOLDEN SYRUP RECIPES
YUMMY GOLDEN SYRUP FLAPJACKS RECIPE | BBC GOOD FOOD
Bake these 4-ingredient flapjacks – they're easy to make and ready in half an hour. Add chocolate drops, desiccated coconut or sultanas, if you like
Provided by Member recipe by Nicola J Little
Categories Afternoon tea, Dessert, Treat
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 12
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed – be careful not to overmix or the oats may lose their texture.
- Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.
Nutrition Facts : Calories 212 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium
ENGLISH FLAPJACK RECIPE - FOOD.COM - FOOD.COM - RECIPE…
This is my recipe for Flapjack, inherited from my English mother. It doesn't have golden syrup in it, but you could try using 3 oz of Lyles with 3 oz brown sugar and seeing how it turns out. I'm sure it would work quite well.
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 10-12 pieces
Number Of Ingredients 4
Steps:
- Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together.
- Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven.
- When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices.
- Cool completely before serving.
Nutrition Facts : Calories 272.6, FatContent 15.3, SaturatedFatContent 9, CholesterolContent 36.6, SodiumContent 143.1, CarbohydrateContent 32, FiberContent 2.3, SugarContent 16.7, ProteinContent 3.1
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