Flapjack recipes

Syrup Flapjack

Grease an 8" square tin. Heat oven to 350F, 180C, or gas mark 4
In a saucepan, put:
4oz butter or margarine
2 rounded tablespoons golden syrup
4oz soft brown sugar
Heat gently, stirring occasionally until the butter has melted. Take off the heat and add
8oz rolled oats
Mix together until the oats are coated in the syrup mixture. Press into the baking tin with a fork or wooden spoon, so that it is compressed and level. Bake in the centre of the oven for about 20 or 25 minutes. Remove from the oven, and while hot mark into squares (12 is good). Leave in the tin until cold, then remove carefully.

This is quite sticky! To vary, try replacing some of the rolled oats with jumbo oats.

Crunchy Flapjack

Grease a swiss roll tin. Heat oven to gas mark3 or 325F or 160C.
In a saucepan melt together
6oz brown sugar
6oz butter or margarine
6 teaspoons water
When it's melted stir in
15oz oats (half rolled oats and half jumbo oats is good, or all rolled oats)
Stir well to mix, then press into the tin with the back of a wooden spoon.
Cook for 35 - 40 minutes. Mark pieces in tin (this would make about 20), but leave to cool in tin before removing.

This can leave some crumbs in the tin afterwards - they're good sprinkled on ice cream!
It's good with some extra ingredients to vary the recipe - chopped dried fruit (apricots for instance), seeds (sesame are good), chocolate chips....

Thanks Dandelion for the one with out golden syrup...am I the only one that finds it too strong flavoured? But I love good flapjack so I'm looking forward to trying no2 recipe! :cheers:

I make the second recipe for OH to take when he and the others go on a re-enactment event, as it looks suitably mediaeval/tudor/old! It is also much less sticky. You don't have to make such a vast amount - I doubled it for GB as she was cooking for a class at school

there was an awesome recipe posted once on INEBG as 'Flabjcak' which I used and modified and had huge success with - it used all sorts of stuff above and beyond standard flapjack mix - dried fruits galore, maybe even evaporated milk. I have had a search there but it seems to have gone. or the search engine just can't find it... bugger.

Wilhelm Von Rhomboid wrote:I have had a search there but it seems to have gone. or the search engine just can't find it... bugger.

A lot of good stuff has gone from there for one reason or another.

Hairyloon wrote:

Wilhelm Von Rhomboid wrote:I have had a search there but it seems to have gone. or the search engine just can't find it... bugger.

A lot of good stuff has gone from there for one reason or another.

It's not easy being green.

I think I might have archived that recipe Billy ...I will have a rummage tomorrow.....

can't promise, but do remember doing so at one point....

I have a number of pages saved from the INEBG and NHF forum incarnations.....I still have the archived webpage from the original forum where I had come up with the BGI name....kept that for old times sake....

Wilhelm Von Rhomboid wrote:there was an awesome recipe posted once on INEBG as 'Flabjcak' which I used and modified and had huge success with - it used all sorts of stuff above and beyond standard flapjack mix - dried fruits galore, maybe even evaporated milk. I have had a search there but it seems to have gone. or the search engine just can't find it... bugger.

Mmmmmm, evaporated milk (in a Homer voice!)

Wow, who would have guessed.

Another case of separated by a "common language".

Judging by the example recipes, if you're visiting over here or we're visiting over thre and order "flapjacks" going to be rather surprised by what the waiter brings to the table.

Penny's recipe would look (and taste) nothing like yours. Upper Goose Pond Cabin caretakers do a a pancake breakfast for the hikers (pancakes = flapjacks and which term used regional) and while we soemtimes drop in berries, etc. any butter gets added on top of the stack by the person eating, likewise sweet from (maple) syrup poured over top.

Batter dropped on a hot griddle or old fashioned iron skillet which an expert can "flip" to turn over (hence the "flap" in the name) but most folks use a spatula to prevent them landing them on the floor and using a griddle obviously you can't "flip" them (also called "griddle cakes"). The flour is either wheat flour or buckwheat flour and while the latter still often yeast (sour dough) the former these days usually baking powder.

Maybe American flapjacks are similar to Scotch pancakes, although they tend to be eaten buttered rather than in a stack with syrup

Dandelion wrote:Maybe American flapjacks are similar to Scotch pancakes, although they tend to be eaten buttered rather than in a stack with syrup

That's how we would often eat them. Put one on plate, spread some butter, add another, spread some butter, add another ........... so you have a stack, and now pour the syrup over the top.

Mike's flapjacks could be Blinis (Russian?) which are also popular in France. These are "heavy" Scotch panckakes that are made with buckwheat and wheat and yeast, egg and milk.

Having eaten the US version Mike is refering to, they are like scotch pancakes, but a bit thinner?

yummy with maple syrup and very crispy bacon and sausages...mmmm

Short or long stack, depending on how hungry one is...mmmm

American pancakes are not like "blinis" nor, in spite of the insistence of my grandmother, not anything like "polachintas" (phonetic spelling). "Polachintas" (Hungarian pancakes) are much thinner, much less risen, much eggier. Think of them more as floury "crepes" and usually served wrapping a filling say of cottage cheese or jam.

Well now we've done blinis and pancakes and palatschinken and all that crepe, how about some more recipes for flapjacks?

CW did you ever manage to find that one from INEBG?

If the recipe was deleted from the GLF is was possibly from Mrs Nesbit...as the thread do run with obvious gaps now!

I had a look Billy but couldn't see it..I might have printed it out and stuck it in a recipe fold...haven't had a look at hard copy yet.

yes, there is a lot missing from GLF, now.