In British cuisine, a flapjack is granola. It’s a slab of oats held
together with golden syrup. However, this was not what the name was
originally coined for. In the 1600s, a flapjack was an unleavened
pancake, starch batter cooked on a griddle, which is the current
American use of the word.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Flapjacks
Categories: Grains, Fruits, Breads
Yield: 9 servings
300 g Unsalted Butter
200 g Soft Light Brown Sugar
2 tb Golden Syrup
400 g Porridge Oats
MMMMM--------------------------ADD-INS-------------------------------
4 tb Desiccated Coconut
1 tb Ground Cinnamon
2 Heaped handfuls seedless
- raisins
Set the oven to 180ºC/350ºF - 170ºC/335ºF Fan.
Put the Butter, Sugar and Golden Syrup in a large sauce
pan and put on high until the butter has melted (it
should not bubble nor simmer).
Take off the heat, add all the oats and stir well.
Add any add-on you want
Line a baking dish with parchment paper and put in the
oven for 15-25 minutes or until golden brown.
WARNING: Check the flapjack after 10 minutes to make
sure the fruit, if added, does not burn
Remove from the oven and leave to cool
Cut up, serve, enjoy
RECIPE FROM:
https://cookpad.com
Uncle Dirty Dave's Archives
MMMMM
... Drunk for a penny, dead drunk for twopence, clean straw for nothing.
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