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Flap jack recipe
Posted: Tue Nov 26, 2013 6:16 pm
by Northern Lass
Anyone got a decent one pls
Re: Flap jack recipe
Posted: Wed Nov 27, 2013 11:07 am
by Margarett
Here's one for Crunchy Oat Squares which is very similar to flapjacks:
5 oz porridge oats
4 oz margarine
4 oz demerera sugar
Melt margarine, mix together sugar and oats and pour melted marg over.
Press mixture into a greased 7" by 11" cake tin.
Bake at gas 5, 180 c. for about 20 minutes till golden brown.
Allow to cool in tin, then cut into 16 squares and remove from tin with a palette knife.
Spread top with melted chocolate if you like.
Re: Flap jack recipe
Posted: Wed Nov 27, 2013 4:38 pm
by Margarett
Flapjacks
2 oz stork margarine
4 oz golden syrup ( 4 level tablespoons)
2 oz demerara sugar
8 oz rolled oats
4 oz melted chocolate ( optional)
Pre-heat oven to gas 4, 170c.
grease a 7"x11" or 8" square tin
Melt stork, sugar and syrup in a saucepan
Stir in rolled oats
spread evenly in prepared tin.
Bake for 30-35 minutes
Cut into 16 pieces and leave in tin till cold.
Dip ends in melted chocolate and leave until set.
Re: Flap jack recipe
Posted: Wed Nov 27, 2013 7:17 pm
by Northern Lass
that is the one I want with the Golden syrup!! thank you so much
Re: Flap jack recipe
Posted: Wed Nov 27, 2013 7:24 pm
by Rob
Watch your waistline!!!
Re: Flap jack recipe
Posted: Wed Nov 27, 2013 7:42 pm
by Margarett
You're welcome!
Re: Flap jack recipe
Posted: Thu Nov 28, 2013 7:57 am
by SRD
Margarett wrote:Flapjacks
2 oz stork margarine
I thought storks were a protected species. Imagine making margarine from them
Re: Flap jack recipe
Posted: Thu Nov 28, 2013 11:21 am
by Margarett
The recipe is from a Stork cook book circa 1972, brought out when Stork launched their "S.B." or "Soft Blend" margarine. I was at college then and that's the cookery book we used. It's now very tatty, but full of basic recipes, and their rich fruit cake recipe is the only one I would ever use. I've used it for Christmas cakes ever since, as well as wedding cakes, Christening cakes and anniversary cakes. It's only a little paper back, and I think it cost 15p in 1972.
Re: Flap jack recipe
Posted: Thu Nov 28, 2013 4:42 pm
by Northern Lass
Margarett wrote:The recipe is from a Stork cook book circa 1972, brought out when Stork launched their "S.B." or "Soft Blend" margarine. I was at college then and that's the cookery book we used. It's now very tatty, but full of basic recipes, and their rich fruit cake recipe is the only one I would ever use. I've used it for Christmas cakes ever since, as well as wedding cakes, Christening cakes and anniversary cakes. It's only a little paper back, and I think it cost 15p in 1972.
OOoooh any chance you could scan and email me the rich fruit cake one please Margarett
Re: Flap jack recipe
Posted: Thu Nov 28, 2013 8:58 pm
by Margarett
It's got my scribble all over it, Jan, as it's a table for different sizes of cake from 4" to 12 with round/square variations. So tell me what size and shape you want and I'll e-mail the recipe.
Re: Flap jack recipe
Posted: Fri Nov 29, 2013 8:29 am
by Northern Lass
Margarett wrote:It's got my scribble all over it, Jan, as it's a table for different sizes of cake from 4" to 12 with round/square variations. So tell me what size and shape you want and I'll e-mail the recipe.
Ok thanks an 8inch round and square please
Re: Flap jack recipe
Posted: Fri Nov 29, 2013 10:42 am
by Margarett
Will do.x
Re: Flap jack recipe
Posted: Fri Nov 29, 2013 11:14 am
by mallosa
Northern Lass wrote:Margarett wrote:It's got my scribble all over it, Jan, as it's a table for different sizes of cake from 4" to 12 with round/square variations. So tell me what size and shape you want and I'll e-mail the recipe.
Ok thanks an 8inch round and square please
ahem!! Could I be cheeky Margaret and ask for the same?