Question for a school cook.?

Question

My kids love the flapjacks made in the school kitchen, if theres a school cook here who could please give me the recipe I would have 2 very happy kids.

Answer 1

I'm not a school cook, but I usually follow these recipes

Ingredients
4 oz (110 g) light brown soft sugar
6 oz (175 g) butter
1 dessertspoon golden syrup
6 oz (175 g) porridge oats
a few drops of almond essence

Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need a 7½ inch (19 cm) square baking tin, 1½ inches (4 cm) deep, lightly greased.
To start, place the sugar, butter and golden syrup together in a medium saucepan and heat until the butter has melted. Then remove the saucepan from the heat and stir in the porridge oats and a few drops of almond essence.

Now, press the mixture out over the base of the prepared tin, and bake in the centre of the oven for 40 minutes. Allow to cool in the tin for 10 minutes before cutting into oblong bars. Leave until cold before removing the flapjacks from the tin, then store in an airtight container.

OR Whole Oat Flapjacks
Ingredients
4 oz (110 g) soft brown sugar
4 oz (110 g) butter or margarine
1 rounded dessertspoon golden syrup
6 oz (175 g) whole oats (or porridge oats)
¾ teaspoon ground ginger
Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need a 7- or 8-inch (18 or 20 cm) square baking tin at least 1½ inches (4 cm) deep, lightly greased.
First place the sugar, fat and golden syrup together in a saucepan and heat it gently until the fat has melted, giving it a stir now and then. Take the saucepan off the heat and stir in the porridge oats and ginger, mixing thoroughly. Now pour the mixture into the prepared tin and press it out evenly, using a tablespoon or the back of your hand. Bake in the centre of the oven for 40-45 minutes. Then allow the mixture to cool in the tin for 10 minutes before cutting it into oblong bars. Leave in the tin until quite cold before removing them. Store in a tin.

OR
Ingredients
100g/3½oz unsalted butter, melted
50g/1¾oz caster sugar
50ml/2fl oz clear honey, plus extra for drizzling
200g/7oz oats
icing sugar, to dust

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Line a baking sheet with greasproof paper.
3. Place all the ingredients into a bowl and mix together.
4. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes.
5. Remove the flapjacks and transfer into the freezer for five minutes to set and firm.
6. Once the flapjacks are set, remove from the freezer and cut into chunks.
7. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey.

OR 175g/6oz unsalted butter
175g/6oz soft brown sugar
4 tbsp golden syrup
½ orange, finely grated zest only
325g/11½oz porridge oats
150g/5oz dried figs, chopped

Method
1. Preheat the oven 180C/350F/Gas 4.
2. Place the butter, sugar, syrup and orange zest in a large saucepan over a medium heat and stir until the butter has melted.
3. Remove from the heat and stir in the oats and figs. Tip into the prepared tin, pressing firmly down and bake for 40 minutes until deep golden and bubbling around the edges. The mixture will still be fairly soft in the centre, but will firm up when cooling.
4. Leave in the tin until completely cold. Turn out onto a board and cut into 16 squares

OR 2 oranges, juice and finely grated zest (no pith)
100g/3½oz raisins
half a lemon, juice only
200g/7oz unsalted butter
100g/3½oz golden syrup
100g/3½oz soft brown sugar
2 tbsp rum
250g/9oz jumbo oats
100g/3½oz plain flour
100g/3½oz pine nuts, toasted



Method
1. Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice.
2. In another larger pan place the butter, golden syrup, orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.
3. Mix together the oats, flour and toasted pine nuts in a large mixing basin. Pour in the melted butter mixture and the raisins, along with any juice left in the pan. Mix everything very thoroughly, being careful to incorporate all the dry ingredients from the bottom and edges of the mixing bowl.
4. When thoroughly mixed, spread the mixture out in a greased, lined tin and bake in a moderate oven 160C/325F/Gas 3 for 25-30 minutes until golden brown.
5. Cut into squares with a knife while still warm and soft, then leave to cool and set

Answer 2

OH! I went thru the same thing, only it was turkey gravy over mashed potatos!

I dont know the recipe for the flapjacks you are looking for, but I can tell you my secret for the best pancakes ever!

I use Kruste's dry mix - all you add is water, but I think this would work with any brand of dry mix. However, I add a little something extra to it... I throw in some cinnamon, nutmeg and a pince of allspice. They are delicious and everyone wonders why they taste so different!

I cant give you the exact measurements because I always eyeball it - just play around with it - you'll get it!

Good Luck!

Answer 3

the ones at my old school (my aunt was a lunch room lady) came pre frozen. I believe others use a pre packaged mix like an off brand bisquick.

Answer 4

the recipe isn't all that special, just a fairly thin running batter. it's just used on a flat iron grill like most fast food places use to cook the beef patties, eggs, bacon, etc. on.

Answer 5

probably from asda