receipe for all butter flapjacks?

Question

They all sound yummy but can anyone tell me an all in one method, and no chocolate am allergic ta

Answer 1

FLAPJACKS

5 oz. butter
4 oz. brown sugar
8 oz. rolled oats

Melt sugar and butter; add oats and mix well. Spread into 8 inch square tin. Bake at 350 degrees for 15 minutes. Cut into squares while hot.

Answer 2

See you've got some but here's another:

INGREDIENTS
1/2 cup butter or margarine
1/2 cup packed brown sugar
4 tablespoons golden syrup or corn syrup
3 cups rolled oats
1/4 cup raisins
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

Happy baking!!!

Answer 3

Ingredients
200g/7¼oz unsalted butter
200g/7¼oz demerara sugar
200g/7¼oz honey
400g/14¼oz porridge oats
50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased



Method
1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.When cool spread with more butter if you like. Mouth watering.

Answer 4

Try the following

Flapjacks
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


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 Whisky flapjacks
55g/2oz oats
2 eggs, beaten
55g/2oz self-raising flour
55g/2oz caster sugar
vegetable oil
1 miniature whisky
To serve
2 segments orange
fresh mint sprig

Method
1. Mix together the main ingredients, except the oil and whisky, and shape into three patties.
2. Heat a pan with a drop of oil and fry for two minutes on each side.
3. Add the whisky to the pan, warm and carefully set alight to flambé for a few seconds.
4. Serve on a warm plate with the orange segments and mint sprig.

Answer 5

Flapjacks
An Oaty Treat!

225g. butter
85g. caster sugar
2 Tbls. maple syrup
340g. porridge oats
1/4 tsp. salt
115g dark chocolate



Set the oven to 180 degrees C.

Grease the baking tin.

Put the butter, sugar and maple syrup in a large pan and melt over low heat.

Take the pan off the heat and add the oats and salt to the butter mixture and mix everything together well.

Tip the mixture into the baking tray and and press down firmly.

Bake for 20-30 minutes until golden brown.

Cut the flapjacks into squares and leave them to cool in the tin. Once they have completely cooled, take them out of the tin.

Melt the choclate in a bowl and stand over bowling water. Stir the choclate as it melts until it froms a smooth chocolate sauce.

Dip one end of each piece of flapjack into the melted chocolate and then set it on a wire rack until the chocolate sets.

Preparation Time: 15 minutes

Answer 6

In a pan, slowly melt together:

250gm butter,
1/5 jar golden syrup
1/4 cup white or brown sugar

At the same time mix in a bowl:

1/4 cup Chopped up dried cranberries
1/2 cup sultanas
1/4 cup dried coconut
1tsp cinnamon
1tsp mixed spice
1/4 cup flour
(any other yummy bits you like)
750gms porridge oats

Preheat oven to 175 degrees C

Once liquids are all melted and mixed, sir them into dry ingredients.

Press mixture into greased baking dish and bake for 30 minutes.

Don't have the oven at any higher temperature or they'll turn crunchy.

Answer 7

9 tbsp. brown sugar
6 tbsp. butter
1 1/3 c. quick cooking oatmeal

In saucepan, combine sugar and butter. Gently cook until sugar is dissolved being careful to not let mixture boil. Remove from heat and stir in oatmeal, mixing well. Spread in a well greased large square pan. Bake at 350 degrees for 15 to 20 minutes or until flapjack begins to turn golden brown. Let cool and cut in squares.

Answer 8

If perhaps it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 9

God they sound lovely. Im starving, its lunch time.