Beyond the Box
There are many recipes for Flapjacks, but this is one of the simplest. As these will freeze, worth making a batch now - when the oven is on for something else - and then they will be ready for Christmas and beyond.
Flapjacks: makes 12 (F)
3 oz (75g) butter
3 oz (75g) demerara sugar
4 oz (100g) rolled oats
Cream the fat, then work in the sugar and the oats until well mixed together. Press into a greased shallow 7.5" (19 cm) square tin, and level the surface. Bake at 200C, 400F, gas 6 for about 15 - 20 minutes or until golden, turning the tin halfway through cooking to ensure even baking (no need to do this if using a fan oven). Cool for 10 minutes in the tin, then mark into fingers with a knife, also running the knife around the edges to loosen the flapjack. When the flapjack is firm, turn it out, break it into fingers and place these on a cake airer to cool completely.
To freeze: freeze the flapjack in the tin, when firm remove and wrap in paper/foil. Will keep for up to 6 months. To serve: unwrap and thaw on a cake airer at room temperature for half an hour.
Flapjacks: makes 12 (F)
3 oz (75g) butter
3 oz (75g) demerara sugar
4 oz (100g) rolled oats
Cream the fat, then work in the sugar and the oats until well mixed together. Press into a greased shallow 7.5" (19 cm) square tin, and level the surface. Bake at 200C, 400F, gas 6 for about 15 - 20 minutes or until golden, turning the tin halfway through cooking to ensure even baking (no need to do this if using a fan oven). Cool for 10 minutes in the tin, then mark into fingers with a knife, also running the knife around the edges to loosen the flapjack. When the flapjack is firm, turn it out, break it into fingers and place these on a cake airer to cool completely.
To freeze: freeze the flapjack in the tin, when firm remove and wrap in paper/foil. Will keep for up to 6 months. To serve: unwrap and thaw on a cake airer at room temperature for half an hour.
posted by Shirley at 5:42 am
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