Apple Flapjack

A friend of mine has a BIG apple tree in her garden that produces a lot of Bramley apples.
I just can't resit her offer of huge bags full of such lovely, juicy and tangy fruit.
So, I've been busy making apple chutney, muffins and cakes.... goodness knows pretty much everything I could think of.  When I almost ran out of ideas for using up the apples, I came across a recipe for "Apple Flapjack" which is not "crunchy" flapjack, but is very moist.
I suppose it's a different type of snack and very morish, a great afternoon treat for sure.

Ingredients

• 250g (8oz) butter or low-fat spread 
• 250g (8oz) caster sugar
• 175g (6oz) golden syrup 425g (14oz) porridge oats
• 2 apples (I used 300g of grated Bramley apples, which turned out VERY moist. Use 200g of Apples for a less moist result)

Method

1. Preheat oven to Gas Mark 4, 180°C, fan160°C. Line a 20 x 30cm (8 x 12in) cake tin with non-stick baking paper.
2. Melt butter, caster sugar and golden syrup together in a pan, stirring until the sugar has dissolved. Remove from heat and stir in the oats and apples.
3. Spread the mixture in the tin and sprinkle cinnamon sugar and bake for 25-30 minutes. Cut into 12-14 bars; allow to cool before turning out of the tin. 

Chocolate Chip Flapjack

I have been trying adding different things to my basic Flapjack.
There were several unopened bars of dark chocolate in the cupboard.
It was quite a surprise they were even not opened.... !!
Anyway, I chopped one of the bars and added it to my flapjack mixture. Well, it wasn't a bad combo at all. So here it is. The recipe for the chocolate chip Flapjack.
Please just make sure not to add the chopped chocolate when the liquid mixture is still hot.
Otherwise, all the chocolate bits will be integrated to the flapjack. We need the chocolate bits to be seen.

Ingredients 

• 7oz butter or margarine (butter, if you prefer) 
• 2oz golden syrup
• 2 tsp black treacle
• 7oz muscovado sugar
• 12oz porridge oats
• 3oz plain flour
• 100g dark chocolate chopped

Method

1. Preheat the oven to 160C and line a 20cm/8in square baking tin with baking paper.
2. Mix the dry ingredients, (oats, flour, sugar, salt and chopped chocolate) in a bowl. 
3. Melt the butter or margarine in a medium pan over a low heat.  Add the golden syrup, black treacle and sugar to the margarine and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and wait until the mixture becomes not too hot to prevent the chocolate bits melting. 
4. When the liquid mixture becomes cool enough, stir in the mixed dry ingredients. 
5. Pack the mixture into the baking tin and squash down. Bake in the oven for 20-30 minutes.
6. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares. 

Salted Peanut Flapjack

I found an unopened bag of salted peanuts in the cupboard.  Ah, I know what it was. I bought two of those for a party as nibbles.  These classic nibbles weren't as popular as other stuff I offered and here they were in the cupboard.  So, I thought, I could made some Flapjack with them ........
Well, but they were "salted" peanuts.... for sweet flapjack?
"Salted caramel" has been really popular recently, hasn't it?  A bit of salt actually intensifies the sweetness.  So, here are my "salted caramel" inspired peanut flapjack.
They were surprisingly good.  A hint of salt creates a toffee like flavour.  Lovely with a cup of latte.

Ingredients 

• 7oz butter or margarine (butter, if you prefer) 
• 2oz golden syrup
• 2 tsp black treacle
• 7oz muscovado sugar
• 12oz porridge oats
• 3oz plain flour
• 3oz salted roasted peanuts 

Method

1. Preheat the oven to 160C and line a 20cm/8in square baking tin with baking paper.
2. Mix the dry ingredients, (oats, flour, sugar, salt and peanuts) in a bowl. 
3. Melt the butter or margarine in a medium pan over a low heat.  Add the golden syrup, black treacle and sugar to the margarine and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the mixed dry ingredients. 
4. Pack the mixture into the baking tin and squash down. Bake in the oven for 20-30 minutes.
5. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares. 

"Ruby" cranberry flapjack

I was invited to a Ruby Anniversary lunch party.  I was wondering what I should bring.
It was a friendly "just bring your self" party, but I wanted to give the couple something cute.
The idea of this "Ruby Flapjack" using cranberries came to my mind when I was looking at the invitation card which had pictures of ruby stones.  So, here they are, my little gems in the Ruby flapjack.
I hope they bring a smile to the faces of the happy couple. :)

Ingredients 

• 7oz butter or margarine 
• 2oz golden syrup
• 2 tsp black treacle
• 7oz muscovado sugar
• 12oz porridge oats
• 3oz plain flour
• 1 lemon (or orange), finely grated zest
•  pinch of salt
• 3oz dried cranberries 

Method

1. Preheat the oven to 160C and line a 20cm/8in square baking tin with baking paper.
2. Mix the dry ingredients, (oats, flour, sugar, salt and cranberries) in a bowl. 
3. Melt the butter or margarine in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup, black treacle and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the mixed dry ingredients and lemon or orange zest. 
4. Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
5. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares. 

Maggie's Famous Flapjack

For me, good old British Home Baking is Maggie's flapjack. I have so many good memories of living in Birmingham and this is one of them. My very good friend Maggie makes flapjack which is everybody's favourite. Maggie, who is a great home baker, says that she nurtured, amended and adjusted the recipe over the years until she arrived at the recipe she really likes best. I love her flapjack, and since I moved to London this recipe has been on my fridge. 

 Ingredients

• 7oz margarine

• 3 tbsp golden syrup (62g/2oz)

• 7oz brown sugar

• 12oz oats

• 3oz sesame seeds, or sunflower seeds, or raisins, or chopped dates, or walnuts 

• 6oz wholemeal plain flour

Method

1. Melt margarine, golden syrup and brown sugar, then add the dry ingredients.
2. Spread in tin(s) and cook at Gas mark 5 /180°C for 20 minutes.
3. Cut before it hardens!

I like adding chopped walnuts and prunes.

A pretty jar of flapjack is a great wee prezzy to make someone smile. :)