HOW TO MAKE FLAPJACK RECIPES

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YUMMY GOLDEN SYRUP FLAPJACKS RECIPE | BBC GOOD FOOD



Yummy golden syrup flapjacks recipe | BBC Good Food image

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

250g jumbo porridge oats
125g butter, plus extra for the tin
125g light brown sugar
2-3 tbsp golden syrup (depending on how gooey you want it)

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

HEALTHY FLAPJACK RECIPE - BBC FOOD



Healthy flapjack recipe - BBC Food image

Flapjacks are perfect for taking to work, school or having a snack with a cuppa! You can use any of the dried fruit and nuts you like. This version is slightly more healthy than normal, with a bit less butter and syrup, so it's great for families. Each serving provides 231 kcal, 4.5g protein, 27g carbohydrates (of which 14g sugars), 11g fat (of which 5g saturates), 3g fibre and 0.25g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 12

Number Of Ingredients 9

oil, for greasing
100g/3½oz butter, cubed
100g/3½oz golden syrup
50g/1¾oz mixed seeds, such as pumpkin, sunflower, linseed and sesame
50g/1¾oz dried cranberries
50g/1¾oz raisins
50g/1¾oz dried apricots, cut into sixths
250g/9oz jumbo porridge oats (gluten-free, if required)
1 large free-range egg, beaten

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a shallow 20cm/8in loose-based square cake tin and line the base and sides of the tin with baking parchment.
  • Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.
  • Spoon into the prepared tin and press until well flattened. (It’s important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18–20 minutes, or until golden and lightly browned around the edges.
  • Mark the flapjack into 12 pieces without cutting all the way through, this will make it easier to cut the flapjack when it's cool. Leave until cold then cut the flapjack with a sharp knife.
  • Store in an airtight container, interleaved with baking parchment or foil for up to three days.

Nutrition Facts : Calories 231kcal, CarbohydrateContent 27g, FatContent 11g, FiberContent 3g, ProteinContent 4.5g, SaturatedFatContent 5g, SugarContent 14g

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