flapjacks

Traditional British Flapjacks the way you know and love them from the UK!  Made with oats, butter, sugar and golden syrup, these oat bars are baked until lightly browned with a deliciously deep caramelized flavor!

Traditional British Flapjacks

unsalted butter

(165 g) demerara sugar

(150 g) golden syrup

link

salt

(400 g) quick cooking rolled oats ((NOT instant oats

Preheat the oven to 325 F.   *For best results we recommend turning the fan off if you have that option. 

In  a saucepan heat the butter, sugar, salt and golden syrup until the butter is melted and the sugar is mostly but not entirely dissolved.  (The demerara sugar crystals add a nice crunch to the finished flapjacks.)  Place the oats in a large mixing bowl and pour the hot sugar mixture onto the oats.  Stir to thoroughly coat the oats.  Spread the oat mixture out onto a lined baking sheet according to desired thickness, forming it into a rectangle or square, and pat it down with a spatula or similar.  Bake for 30-40 minutes or until lightly browned.  The middle should be springy but not extremely soft.  Let cool 10 minutes then cut into rectangles (or desired shape) and transfer to a wire rack to cool completely before serving.Note:  Number of servings depends on what size you cut the flapjacks.

Flapjacks - The UK's best-kept secret (and no, they're not pancakes!)

oz butter

oats

brown sugar

golden syrup

Melt the butter with the sugar and syrup, then stir in the rolled oats and mix thoroughly. Turn into a greased (I usually line the tin with baking parchment) shallow 8&#8243; square ( I use a 7.5&#8243;x12&#8243; tin) and smooth the surface.

Bake in a preheated moderate oven 180C (350F) the recipe says for 25-30 minutes, I normally do about 20 minutes so that they don&#8217;t go so hard. We like chewy, not jaw-breakingly hard.

Add a handful of chopped apricots, raisins, sesame seeds and, or sunflower seeds when you add the oats. Cut into slices when warm, then cool completely before removing from the tin.

Option 1: Oven

For the IP add all the ingredients into the IP and sauté on the lowest setting for about 8 minutes, stirring once or twice, until all the butter is melted and the syrup is fully incorporated. Take out the mix and set up for Instant Pot baking.

Pour 1.5 cups of water into the bottom of the IP and set up the trivet.

Place the mix into an Instant Pot springform pan, place on top of the trivet, and cook in the Instant Pot for 15 minutes.

Option 1: Instant Pot 

For a no-bake version, follow the instruction up to and including placing the oats in the baking pan. Then, spread the mixture evenly and leave in the fridge to set for at least 2 hours.

Cut into bite-sized portions &#8211; this recipe will make about 20 half inch slices.

Option 2: No-bake

These bars look so delicious and easy to make! Such a great treat!

Bake these 4-ingredient flapjacks – they're easy to make and ready in half an hour. Add chocolate drops, desiccated coconut or sultanas, if you like

Yummy golden syrup flapjacks

jumbo porridge oats

butter,plus extra

light brown sugar

golden syrup(depending on how gooey you want it)

Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed – be careful not to overmix or the oats may lose their texture.

Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.

This lovely old-fashioned recipe for Cottage Cheese Griddle Cakes came from an old magazine cutting that my mum kept - I am still going though her things two years after she passed away. I cannot ever remember her making these, but she did make the most amazing Drop Scones (Scotch Pancakes) and these little cheesy griddle cakes remind me a lot of that style of pancake. I love the fact that this recipe uses very little flour too, and is protein rich with cottage cheese, eggs and milk. The original recipe suggested serving these straight from the &quot;griddle&quot; with crispy fried bacon, or with butter, jam or honey.

Cottage Cheese Griddle Cakes

(6 ozs) cottage cheese, NOT low-fat

eggs, milk

(2 ozs) SR Flour

white pepper (for savoury ones)

salt butter

Butter

Add the melted butter to the cottage cheese...

Add the melted butter to the cottage cheese and mix well.

Gradually whisk in the eggs & milk, to...

Gradually whisk in the eggs & milk, to make a thick batter.

Stir in the flour and whisk until the...

Stir in the flour and whisk until the batter is smooth. Please note it may look a little lumpy due to the cottage cheese, but that's fine. Add the salt and white pepper if using and mix again.

Heat a heavy-based frying pan. skillet or griddle...

Heat a heavy-based frying pan. skillet or griddle that's well greased with bacon fat/dripping or butter.

Drop spoonfuls of the cottage cheese batter in...

Drop spoonfuls of the cottage cheese batter in the pan/griddle and cook over a low to medium to heat to avoid them burning.

Turn them over several times to cook evenly....

Turn them over several times to cook evenly. They are cooked when they are puffed up and have a few holes in them.

Serve freshly cooked with crisp, hot bacon OR...

Serve freshly cooked with crisp, hot bacon OR with butter, jam or honey.

These griddle cakes are light and easily digestible...

These griddle cakes are light and easily digestible and are particularly good for anyone who wants a lower gluten pancake.

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

Anzac biscuits

porridge oat

desiccated coconut

plain flour

caster sugar

butter, butter

tsp bicarbonate of soda

Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Ah—the smell of fresh pancakes in the morning is always a hit. These homemade Puffin Muffin Flapjacks are fluffy, filling, and delicious. For an extra kick, infused syrup will elevate your experience.

PUFFIN MUFFIN FLAPJACKS

Tbsp raw sugar

2.5 Tbsp flour (+½ cup)

Tbsp infused coconut oil

Tbsp agave, honey, or maple syrup

nut milk

0.5 tsp baking soda

tsp baking powder

vanilla extract

blueberries (fresh, frozen,

Butter and syrup

In a small bowl, combine raw sugar and 2½ T flour; cut in infused coconut oil.

In a large bowl, whisk egg, agave, honey, or maple, nut milk, baking soda, baking powder, and vanilla extract.

Mix in 1/2 cup flour and the raw sugar mixture. Fold in blueberries.

Grease pan or griddle over medium-high heat.

Pour 1/4 to 1/3 cup batter onto pan or griddle.

When bubbles appear in the middle and stay there, use a spatula to flip! Cook for 1 to 2 minutes on other side. Serve with butter and syrup.

The best flapjacks are gooey, chewy and, above all, easy. These fruit-filled treats are great to make with children. You will also need a 20x30cm/8x12in baking tray. 

Easy honey flapjacks

demerara sugar

honey

400 grams/14 ounces porridge oats

grams/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional)

Treat yourself to these easy honey flapjacks for elevenses or the afternoon slump. Perfect for picnics, packed lunches and bake sales

butter

tbsp honey

porridge oats

Heat the oven to 180C/160C fan/gas 4. Butter and line a 30 x 15cm rectangle tin with baking parchment. Melt the butter, sugar and honey in a pan over a medium heat, stirring frequently until the butter has melted and the mixture is smooth.

Put the oats in&nbsp;a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>, then pour over the butter and honey mixture. Stir until all the oats are coated. Tip into the prepared tin, and use a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> or the back of a spoon to evenly spread out the mixture.&nbsp;Cook for 10-15&nbsp;mins until lightly golden. Leave to cool in the tin, then remove before cutting into squares.

Classic, chewy and good for your soul, Lorraine Pascale’s flapjacks are simple to make and hard to beat!

Each serving provides 318 kcal, 3.5g protein, 43g carbohydrates (of which 25.5g sugars), 14g fat (of which 8g saturates), 2.5g fibre and 0.1g salt.

Flapjacks

muscovado sugar

350 grams/12 ounces porridge oats

½ unwaxed lemon, finely grated zest only (optional)

ginger (optional)

Make these easy raspberry honey flapjacks using just five ingredients. Serve with a cuppa for a perfect mid-morning pick-me-up, or freeze for a later date

Raspberry honey flapjacks

light brown soft sugar

tbsp honey (we used heather honey)

raspberries

Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats.

Tip the oat mixture into the lined baking tin and press down with the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks.

These Mincemeat Christmas Flapjacks are the perfect festive treat. Simple to make and very moreish; you&#39;ll find yourself making these mince pie inspired treats throughout the holiday season.

Christmas Mincemeat Flapjacks

mincemeat

Line a 20x20cm tin and preheat the oven to 170ºC (fan, 190ºC non fan)

Melt 250g unsalted butter, 150g light brown sugar and 2 tbsp golden syrup in a pan over a medium heat. Stir regularly 

Add 350g porridge oats to the pan with the melted butter and stir until they are completely coated in the butter mixture 

Tip half of the oats into the lined tin and spread them in an even layer

Add 180g  mincemeat on top of the layer of oats and spread evenly 

Add the rest of the oats on top and spread evenly. Bake in the oven for 35-40 minutes 

Leave to cool in the tin for 30 minutes before removing from the tin and leaving to cool completely on a wire rack. Cut into squares 

This fruity, chewy flapjack is packed with delicious oats and cereal - kids can help make them and they're perfect for lunchboxes

Breakfast bar

mixed dried fruit (a mixture of raisins, sultanas

mixed seed

multi-grain hoop cereal

light muscovado sugar

Grease and line a 20cm square cake tin with baking parchment.

Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.

Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.

Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.

Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!

Learn how to make Flapjacks with this easy recipe. Sticky, chewy, the classic British teatime treat.

How to make Flapjacks

225 g Butter (See Note 1.)

150 g Golden Syrup (See Note 2.)

150 g Soft light brown sugar (See Note 3.)

450 g Oats (See Note 4.)

(See

100 g Milk chocolate (Melted)

Preheat your oven to 170C (340F).

Line a 20cm x 20 cm baking tray with baking parchment.

Melt your butter, sugar and golden syrup in a large pan over a low heat. Once the sugar has dissolved remove from the heat and stir in the oats and salt. 

Give the entire mixture a really good stir so that all of the oats are coated. 

Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly. &nbsp;

When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife.

Drizzle over the melted chocolate and allow to set.

These easy, healthy vegan flapjacks use a mixture of mashed bananas and coconut oil instead of traditional butter, but keep the classic addition of golden syrup for a bit of extra sweetness. If you’re avoiding refined sugar, swap the golden syrup for equal parts maple syrup.

Each serving provides 240 kcal, 5g protein, 29g carbohydrate (of which 14g sugars), 10g fat (of which 6g saturates), 5g fibre and 0.2g salt.

Vegan flapjacks 

ripe bananas (about 300 grams/10½oz)

coconut oil

100 grams/3½oz dried apricots, roughly chopped

grams/1¾oz coconut

pumpkin seeds

flaky sea salt

Pack up a picnic box with these carrot cake flapjacks to eat on the go. Full of nuts, seeds and dried fruit, they're great to take on a big family walk

Carrot cake fridge flapjacks

butter, chopped,

pitted dates, roughly chopped

carrots,

rolled oats

dried cranberries

dried apricots, chopped

chopped walnuts

mixed seeds

tsp mixed spice

cinnamon

tbsp soft cheese

tbsp icing sugar, sieved

orange, zested, plus 1-2 tbsp orange juice

Boil the kettle. Heat the oven to 170C/150C fan/gas 3½, butter a 20 x 30cm cake tin and line with baking parchment. Tip the dates into a heatproof bowl and cover with 60ml boiling water from the kettle. Set aside to rehydrate for 10 mins, then tip into a food processor and blitz until smooth.

Melt the butter and honey in a saucepan over a low heat, stirring until smooth. Tip the carrots, oats, cranberries, apricots, chopped walnuts, mixed seeds, mixed spice, cinnamon and a small pinch of salt into a large bowl. Stir the sweetened butter and puréed dates into the dry ingredients until combined, then tip into the prepared tin and press into an even layer using a spatula. Bake for 45-50 mins, covering with foil halfway through if the flapjacks brown too quickly. Cool in the tin. Once completely cool, chill in the fridge for at least 3 hrs.

For the icing, whisk all of the ingredients together until smooth. Drizzle the icing over the flapjacks and cut into 12 bars. Will keep, covered in the fridge, for three days.

Tender pancakes made with maple syrup have a layer of crispy bacon that adds delicious flavor. They&#039;re easy to make and so tasty for breakfast, brunch or even dinner!

Maple Pancakes with Bacon

regular sliced bacon, (chopped in 1/2 inch pieces)

all purpose flour

sugar

baking powder

baking soda

milk

butter, (plus extra for topping (optional))

maple syrup, (plus extra for drizzling)

maple extract

eggs

In a large skillet over medium heat, cook the chopped bacon until golden brown and crispy. Use a slotted spoon to transfer it to a double layer of paper towels to drain.

Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.

Pour the milk in a medium saucepan and add the butter, maple syrup and maple extract. Heat over medium, just until the butter melts, whisking occasionally. Remove from heat and cool to room temperature.

Beat the eggs in a medium bowl with a whisk. Slowly add the milk mixture and whisk until combined.

Make a well in the flour mixture. Add the milk mixture and stir just until moistened. (Do not overmix.) Let the batter rest for 5 minutes to develop the leavening action of the baking powder.

Heat an electric griddle to 375 degrees, or heat a skillet or nonstick frying pan over medium heat on the stove. Spray with nonstick cooking spray.

Using a 1/4 cup measure, pour the batter on the hot griddle and spread in a 5-inch circle.

Cook until bubbles form on top and the underside is light brown. Sprinkle about 1 tablespoon of the cooked bacon pieces evenly over the pancake and gently pat in place with your fingertips. Use a spatula to turn the pancake over.

Continue cooking until the bottom of the pancake is lightly browned, 1 to 2 more minutes.

Serve the pancakes warm, and top with additional cooked bacon bits, butter and maple syrup if you like. Makes 12-14 pancakes.

These easy to make Healthy Vegan Flapjacks make the best breakfast… as well as perfect elevenses and a sustaining after-school snack. They have all the flavour and texture of a genuine oat flapjack, but are free from gluten, dairy and refined sugar.

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