Flapjack recipe: make/bake/cook flapjacks

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< Up	Britain / Food / Cooking / Flapjack
How to make flapjack


Sections:	Introduction
	Equipment
	Ingredients
	Instructions
	Links

Related pages:	Recipes
	Shortbread
	Scone

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INTRODUCTION

Below are simple instructions for making flapjack. This recipe uses butter and demerara sugar; other recipes sometimes use treacle or syrup instead. Other variations include adding sultanas, cherries or coconut, or covering with a layer of milk chocolate.

	Delia Smith's Book of Cakes Author: Delia Smith Publisher: Coronet Date: August 1995		Mary Berry's Ultimate Cake Book: Over 200 Classic Recipes Author: Mary Berry Publisher: BBC Consumer Publishing (Books) Date: June 2003
	Oat Cuisine: Classic and New Recipes for Cooking and Baking with Oats Author: Rita Greer Publisher: Souvenir Press Ltd Date: October 2000

EQUIPMENT

- Scales (not essential)
- A large bowl (for mixing the ingredients)
- A pan (for melting the butter)
- A large spoon (ideally wooden) (for stirring the butter in the pan and mixing the ingredients)
- A knife (for cutting the butter and flapjack)
- A metal tray (at least 3cm deep) (for cooking in the oven)
- A gas or electric oven

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INGREDIENTS

The following is enough to make about 18 slices of flapjack.

Oat flakes (8oz)

Demerara sugar (6oz)

Butter (6oz)

A pinch of salt

Ingredient	Imperial measure	Metric measure
Oat flakes	8 ounces (8 oz)	225 grams
Demerara sugar (brown, rough sugar)	6 ounces (6 oz)	175 grams
Butter	6 ounces (6 oz)	175 grams
Salt	A pinch