From amanda@gate.net Mon Dec 20 16:25:05 1999 Date: Tue, 14 Dec 1999 16:34:15 -0500 From: Amanda Newsgroups: rec.food.recipes Subject: Collection (3) English Flapjacks Followup-To: rec.food.cooking Flapjacks Orange Almond Flapjacks Muesli Flapjacks 3 Flapjack Recipes (made with oats and syrup - honey can be substituted) Flapjacks 4oz (110 g) Butter/Margerine 4oz (110 g) Sugar 2 Tbsp golden syrup 8oz (225 g) jumbo oats Melt the butter/margerine, sugar and syrup on a saucepan over a gentle heat until melted. Mix in the oats. Pour into a shallow greased baking tin and bake at 180C/350F/Mark 4 for 20 minutes. Keep an eye on them for over cooking. The longer they cook the crisper the biscuit (cookie) will be. Cut while still warm and allow to cool. Orange Almond Flapjacks (from Marika Hanbury Tennison) 4oz (110 g) golden syrup 2oz (50 g) soft brown sugar Grated Rind of 2 organic or untreated oranges 3oz (85 g) butter/margerine 6oz (180 g) rolled oats 2oz (50 g) chopped almonds Combine the syrup, butter/margerine and sugar in a pan and cook over a gentle heat until melted. Add the oats, nuts and orange rind. Pour into a shallow, greased tin to a depth of between 1/2 - 1 inch and bake for 30 minutes at 180C/350F/Mark 4. Cut into slices while still warm and then leave to cool when the flapjack will harden. Muesli Flapjacks 4oz (110 g) soft brown sugar 4oz (110 g) butter/margerine l Tbsp golden syrup 6oz (180 g) muesli 1/4 tsp ground ginger Pinch of cinnamon Combine sugar, butter/margerine and syrup in a pan and cook over a gentle heat until melted. Stir in the rest of the ingredients. Spoon into a shallow, greased tin and bake for 40 minutes at 150C/300F/Mark 2. Cut while warm and then leave to cool. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.