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Flapjack, my family recipe

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Sticky oat treats

I remember as a child spending many happy times cooking and baking in the kitchen with my Mum. On the weekends we would always make cakes, biscuits and sweet things, so many mornings spent in the kitchen preparing food and afternoons enjoying what we had created.

Not much has changed since. Flapjacks are one of the first things children learn to cook as they are one of the easiest treats to make and one of the tastiest. It's nice because you have to roll your sleeves up and get your hands messy which kids love...adults too sometimes.

You only need a few simple ingredients as a basic mixture and can also add your favourite flavours to spice them up a bit. Sweet or savoury they are a perfect for any-time of the day and because they are made with oats they are healthy and filling.

It's always good to make a large batch of flapjacks as they are very moreish and can be kept for ages.


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Getting your oats.

Healthy and filling

There are a few different types of oats ranging from thick rolled oats to finer powder like oats which are used in some kinds of instant porridge. While all have the same nutritional value they do differ slightly in methods of cooking. Thick oats take longer to cook and have a heavier texture while finer oats are more delicate. Depending on what your are preparing or to your tastes you can change the type of oat you use. For flapjacks I prefer to use a medium oat as they help maintain the shape and retain the stickiness of the treat, but you can use what you like.

Carbohydrates in oats are absorbed by the body slowly, you will feel full for longer after eating a bowl of porridge, flapjacks or oat treat.
It's good to 'get your oats', they contain essential fatty acids, and more fibre than many other cereal grains. They are also a great source of vitamins E, B1 and B2.

Oats contain complex carbohydrates, which are released slowly to sustain energy levels and keep hunger at bay.

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Ingredients

You will need

These ingredients are for a basic mixture, you can jazz it up a bit by adding your own special tastes.

Some recipes I have tried and can recommend are;

chocolate chips, stewed apple, cranberries, apricot and white chocolate.

215 grams plain flour
150 grams oats
225 grams light muscovado sugar or brown sugar
1 tsp bicarbonate soda
pinch of salt
150 grams butter
2 table spoons golden syrup, with an extra half for slightly stickier flapjacks.

If you are adding extra ingredients you may need to increase the oats or butter to get the right consistency depending on the moisture content of your add in's.

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Sugar

The taste of Heaven.

Sugar, most of us love it and can't get enough of the sweet, sweet candy and treats. Since mankind has eaten we have enjoyed the sweeter things in life,sugar is the only taste we are born craving. From berries to fruit we scavenged and collected what we could, now it is not as hard to find sugar in most everyday products.

There are many kinds of sugar available on the market ranging from the everyday types to the industrial and professionally used ones, there is sugar for beer and milk sugar and of course lets not forget about the sugar in fruit.

For this recipe I prefer to use a brown or muscovado sugar but you can always use castor (bakers) sugar or granulated (regular) sugar.

Brown sugar comes in both light and dark and has a caramel or butterscotch taste which goes well with this recipe.

Brown sugar is often softer than white and gives a depth of flavour and richer colour which complements heavier textured treats. If making a savoury flapjack, eg cheese, you could use white sugar to give a lighter flavour so as not to overpower the taste of the cheese.

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One recipe, many uses.

Flapjacks are a perfect source of lasting energy so are great for work and school as well as for picnics and days out.

Method

Roll your sleeves up and get stuck in.

1..Preheat oven to 180oC/gas 4
2..Line a baking tin or swiss roll tin with greaseproof paper and grease.
3..Put flour, oats, sugar, bicarbonate of soda and salt in a large mixing bowl and stir to combine, (if using additional ingredients add them now).
4..Put the butter and syrup in a pan and heat gently until melted.
5..Pour butter/syrup over oat mixture. Stir with wooden spoon (or hands) until mixture begins to stick together.
6..Spoon the mixture in to the prepared tin and press down firmly.
7..Level the surface and bake for 15-20 minutes or until golden.
8..Leave in tin to cool down.
9..When cooled cut in to squares and remove from tin.

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Useful when baking...

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Storage

Store your flapjacks in a airtight plastic box or a biscuit barrel, this will keep them moist and soft. The will keep for quite a while depending on your chosen ingredients. Obviously if you are using fruit or fresh ingredients then they will need to be eaten quicker than if you are using nuts or seeds

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Great food storage containers.

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Let us know your views

  • SynchronicityHouse Apr 12, 2012 @ 6:20 pm | delete
    You've created a great Lens! Your recipe for Flapjacks is very similar to my Crunchies recipe. Delicious for breakfast, snack, teatime, anytime....!
  • davidleetong Dec 10, 2011 @ 9:23 pm | delete
    yum yum yum... will try to make this for my son tomorrow :)
  • clouda9 Aug 9, 2011 @ 2:41 pm | delete
    Thank you for adding this tasty recipe to my Picnic for Two lens...and for your sweet angel blessing. *A pay it forward blessing from this recipe angel ;*
  • Rewards4life Aug 15, 2011 @ 10:06 am | delete
    Thank you for letting me, it was such a nice page it deserved a blessing. Also a massive thank you for returning the favour it's very kind of you. ;)
  • PipPipHooray Jul 14, 2011 @ 2:10 am | delete
    These remind me so much of my Mum's Anzac cookies and I just ADORE my Ma's anzac cookies... will adding this recipe to my bookmarks and will try to remember to give it a go.
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