I’ve been experimenting with making flapjack and the current batch is a winner. Here’s the recipe…

• 300g oats
• 225g soft light brown sugar
• 225g butter
• 100g raisins
• a small knob of ginger, cut into tiny bits

Grease a baking tray (mine’s about 20cm/9” square). Set the oven to 160C/325F/Gas Mark 3. Melt the butter in a saucepan and once melted add the sugar. Warm gently, then remove from the heat and stir in the oats, raisins and ginger. Press into the baking tray (if your hands are wet I think the mixture sticks to you less).

Bake for up to 20 minutes. Don’t wait for the flapjack to turn brown, as if you leave it too long it’ll end up far too hard. Cut into squares or slices while it’s warm, then leave in the tray to cool.

These amounts give me 16 chunky squares using my baking tray. You can leave out the raisins and ginger if you like. And you can add 90ml/6 tbsp of golden syrup when adding the sugar; this gives you flapjack that’s more sticky than crumbly. This recipe’s a comination of one in a modern Mrs Beeton book and one my grandma used to make.

Recette n° 2 :  http://homepage.ntlworld.com/colin.pratt/flap_jacks.html

. Preheat an oven to 160°C for soft flap Jacks, or 170°C for crispy ones
2. Melt cooking margarine or butter (10oz, 284g) in a large saucepan.
3. Add sugar (4 oz, 113g) and a tablespoon of syrup.
4. After all of the fat has melted stir in oats (20oz, 567g) to produce a uniform mixture.
5. Spread the mixture evenly in a baking tray.
6. Bake in the pre-heated oven for 15 - 20 minutes, the longer it is baked, the crispier the product will be.

Recette n° 3 : http://www.ukstudentlife.com/Britain/Food/Cooking/Flapjack.htm

Recette n° 4 :  http://www.symbolworld.org/learning/cooking/recipes/flapjack/flapjack1.htm

Recette n° 5 : http://duramecho.com/Food/Flapjack/

Flapjack Recipe (Both Chewy & Crunchy Versions)

Description

A simple to make oaty cake that is sweet, moist & chewy (or caramel flavoured, hard & crunchy).

Summary

• Mix oats with melted margarine, golden syrup & sugar.
• Bake.
• Takes approximately: 5 min work, 25 min cooking, 60 min total.

Ingredients

Equipment

Oven. Hob & saucepan (or microwave oven with microwaveable bowl). Knife, chopstick, wooden spoon or similar (to mix ingredients with). Pallet knife (to press into cake tin with). Scales & spoons (or just estimate). Square shallow baking tin about 20 cm sided. Greaseproof paper.

Detailed Instructions for Chewy Flapjack

1. Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Meanwhile line the baking tin with greaseproof paper.
3. Mix all the oats into the liquid.
4. Put the mixture into the baking tin & press flat.
5. Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
7. Leave to cool and set.

Crunchy Flapjack

The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.

Fruit Flapjack

The recipe is identical to above but mix in some raisins and/or sultanas before baking (obviously).

Notes

• The chewy and brittle versions can be make simultaneously from the same mix by baking them on different shelves in the same oven provided the oven does not have forced temperature equalisation (e.g. a fan oven) by utilising the temperature differences between shelves. In my gas oven, I can bake chewy flapjack on the middle shelve whilst baking brittle flapjack on the top shelf.
• The rolled oats are not vital. Flapjack can be made from pure porridge oats but the texture is less interesting. however, pure rolled oats does not work well because the resulting cake is very fragile.
• I have not calibrated my oven (I just relied on its thermostat) so please check your oven produces flapjack the way you like it and adjust the temperature accordingly before producing a big batch. My oven, being a gas one, reaches its final temperature quickly; if your is an electric one without a fan assist it will take far longer to warm up and save time & electricity by cooking as it warms up then the nominal settings may be very different.
• I have been asked by a reader of this site from North America as to what 'golden syrup' is. It is the British English name for a common viscous sugar syrup. It is golden brown, transparent, about 80% sugar & 20% water and made from sucrose that has been partially 'inverted' (split into glucose & fructose to make it sweeter). It has a slightly butterscotch taste and is often erroneously called 'treacle' because it, not real treacle, is used with breadcrumbs & shortcrust pastry to make 'treacle tart'. That reader used maple syrup instead and wrote that it tasted very good (but maple syrup is far more expensive than golden syrup in the UK). Another reader later informed me that 'corn syrup' is the American English name for it.
• This is a remarkably cheap cake because it can be made with no eggs, chocolate, fruit or alcohol.

Origin

This is a family recipe except for the details. The original recipe was simply "Melt margarine, sugar & golden syrup in the ratio 2:1:1. Add sufficient porridge oats. Bake with whatever else is being cooked." and sometimes produced a chewy cake, sometimes a brittle one. When I came to want to make it for a party, I experimented across different temperatures, times & compositions to remove the chance element to get it reliably chewy. Whilst the experiments were cooking, a friend telephoned and told me she liked flapjack hard so I recorded how to make hard flapjack as well. The rolled oats instead of porridge oats were originally an accident when I bought the wrong type of oats but found they worked well.

Recette n° 6 : http://www.pp.rhul.ac.uk/~lowe/recreation/flapjacks.html

Recipe for coconut and sultana flapjacks

You will need:

• 150 grams (2 cups) rolled oats
• 150 grams (2 cups) flaked oats
• 200 grams (1 cup) of margarine
• 200 grams (1 cup) of sultanas
• 200 grams (1 cup) of dessicated coconut
• 4 tablespoons golden syrup
• 4 tablespoons brown sugar

There is a lot of margarine used in this recipe. Have faith that it is the right amount, even if it does look excessive! I prefer to use margarine that isn't too salty. Set the oven to 180°C/350°F/Gas Mark 4. Grease a cake tin with a little margarine. The one I use is about the size and shape of a house brick. The resultant flapjack is about an inch thick. Use whatever size tin you have that is appropriate for the recipe. Put the margarine, sugar, and syrup into a saucepan and melt together over a very low heat, stirring with a wooden spoon. You can do this in a microwave, if you wish. Do not let the mixture boil, as this will caramelise the sugar. Mix until the sugar has dissolved. Pour the mixture into a large bowl and stir in the oats, sultanas, and coconut. Mix well. You can use a wooden spoon, but in my opinion your hands are best -- just make sure they're clean first! Press the sticky mixture into the cake tin and press down with the back of a spoon or a spatula. Bake in the oven for about 20 minutes, but not much more. My flapjacks come out of the oven with the same appearance they had when they went in. Maybe a little bit browner. They are also quite soft. This is normal. This will result in moist and chewy flapjacks. When cool, cut into wedges or squares, but leave in the tin until completely cold and set before removing.

Recette n° 7 : http://milfordhavenschool.co.uk/dt/Food/SnacksProject/Recipes/Flapjacks.htm

Bon beh avec çà je vais faire tout secouer tout mélanger et faire ma version ;))) rendez vous dans un autre article avec le résultat de mes débats culinaires ;))

bizzz

IsaE