Home > Ciao Café > Recipes > Recipes for Flapjack > Reviews

KateHurst 4

KateHurst

Add to my Circle of Trust

Subscribe to reviews

About me: Grand total - £65.21 of Ciao earnings toward my birthday canal trip. Thanks, everyone!

Member since:21.05.2008

Reviews:448

Members who trust:105

Quote-start

Apricot Flapjacks

Quote-end
08.09.2011

Advantages:
contains oats and fruit, can be quite addictive

Disadvantages:
don't get carried away with the butter and syrup, probably a lot of sugar in them

Recommendable Yes:

61 Ciao members have rated this review on average: very helpful See ratings
very helpful by (92%):
  1. cornishchic
  2. Alyson29
  3. bryspy
and 53 other members
helpful by (8%):
  1. anonymili
  2. beautybabiex
  3. tipsyrabbit
and 2 other members

View all ratings

The overall rating of a review is different from a simple average of all individual ratings.

Share this review on Google+

I don’t really follow a “set” recipe for flapjacks, I usually just throw more of each ingredient into the saucepan until it gets to the right consistency. I’ve learnt from experience that it is actually possible (unbelievably) to have too much butter and syrup in this recipe because I once added too much of each, transferred the mixture to a plate and the resulting flapjack had to be prised off the plate and eaten with a spoon . . . what follows is today’s recipe!


Preparation time - 10 minutes
Cooking time - 10 minutes
Cooling time - 5 minutes


INGREDIENTS
100g butter
4 tablespoons golden syrup
175g fine porridge oats

OPTIONAL INGREDIENTS
1 handful dried apricots

UTENSILS
saucepan
wooden spoon
tablespoon
sharp knife
greaseproof paper or baking parchment
small baking tin


METHOD
Preheat the oven to 175 C. Grease and line a 10in by 8in baking tin or roasting tin.
Roughly chop the apricots (if using them).

Over a low heat, melt the butter and golden syrup until it becomes more liquid and easy to stir, then allow to cool slightly.

Remove the butter and syrup from the heat and stir in the oats until they are coated in the warm butter and syrup mixture. If the oats absorb all of the liquid, remove the mixture from the heat, cube another 25g butter, add the cubes to the oats and allow them to melt. Stir in the chopped, dried apricots (if using them). If the mixture becomes too moist, add 1-2 tablespoons of oats - they should absorb the excess butter and syrup.

Transfer the mixture to the lined baking tin - the quantity should fill a small roasting tin to a depth of about 0.5cm. Bake in the middle of the oven for about ten minutes, or until slightly golden. Allow the flapjack to cool in the tin and cut into twelve fingers or nine squares.


ALTERNATIVE SUGGESTIONS

Replace the apricots with mixed dried fruit depending on your taste.
For chewier flapjacks, use larger porridge oats.


  Write your own review

Share this review on Google+

« Previous review  

Rate this review »

How helpful would this review be to a person making a buying decision? Rating guidelines

Rate as exceptional

Rate as somewhat helpful

Rate as very helpful

Rate as not helpful

Rate as helpful

Rate as off topic

Write your own review Report a problem with this review’s content

Comments about this review »

LadyValkyrie 19.09.2011 21:24

Yummy!

supersonic75 14.09.2011 12:13

Not keen myself but hubby loves flapjack so will give this a try thanks x

Absinthe_Fairy 12.09.2011 14:37

These sound yummy!

Add your comment

max. 2000 characters

  Post comment

More reviews »

Recipes for Flapjack - review by VampirePrincessLizzy

Quote-start The Perfect Flapjack Quote-start

very helpful

Review Ratings »

This review of Recipes for Flapjack has been rated:

"very helpful" by (92%):

  1. cornishchic
  2. Alyson29
  3. bryspy

and 53 other members

The overall rating of a review is different from a simple average of all individual ratings.