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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted. | 2. put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add. | 3. put the mixture in a papered tin, flattening the mixture with the back of a spoon. | 4. bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned. | 5. note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat. | 6. once you take the flapjack out, you should cut it before it cools completely because it will harden. | 7. if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled. | 8. ***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porridge oat	8	ounces		201.7333	0.0	44.88	1.1333
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
golden syrup	4	ounces		201.7333	0.0	44.88	1.1333
sugar	4	ounces		452.4579	113.1712	0.0	0.0
chocolate chip	2	ounces		255.717	38.2668	3.385	10.155
raisin	2	ounces		171.2309	45.086999999999996	1.9221	0.2608
nut seed	2	ounces		201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.