Flapjack recipe with golden syrup

Equipment

Oven. Hob saucepan (or micro wave with microwaveable bowl). Knife, chopstick, wooden spoon or similar (to combine ingredients with). Pallet knife (to press into cake tin with). Scales spoons (or simply estimate). Square shallow baking tin about 20 cm sided. Baking paper (or multiple-use equivalent).

Detailed Instructions for Soft Flapjack

1. Place the 150 g of margarine, 75 g of sugar 75 g of golden syrup in saucepan (or microwaveable bowl if utilizing a micro wave) as well as heat until it's all liquid.
2. Meanwhile line the baking tin with greaseproof paper.
3. Mix all of the oatmeal (125 g of chopped folded 125 g of folded) in to the liquid.
4. Place the mixture in to the baking tin press flat.
5. Bake at 175 °C (Gas Mark 4) for twenty five to half an hour. Warning: the timing is tolerant but precision in temperatures are critical.
6. Slice into 8 fingers (by cutting into half across the verticle with respect bisector of two sides and into quarters verticle with respect towards the first cut) before it sets but leave in position in tin.
7. Leave to awesome and hang.

Variations

Crunchy Flapjack

The recipe is similar to soft version but prepare at 15 °C (one Gas Mark) hotter. This really is 190 °C (Gas Mark 5).

The soft and brittle versions could be make concurrently in the same mix by baking them on several shelves within the same oven provided the oven doesn't have forced temperature equalisation (e.g. an admirer oven) to utilise the high temperature variations between shelves. Within my gas oven, I'm able to bake soft flapjack around the middle shelve although baking brittle flapjack on top shelf. (Ideal for the indecisive :-) .)

Fruit Flapjack

The recipe is similar to above but add some raisins and/or sultanas before baking (clearly).

All-butter Flapjack

The recipe is similar to above but simply use butter rather from the margarine. I believed it was merely a relatively a small improvement towards the flavour until a readers explained it must be normal salted butter not unsalted cooking butter, after that it gave an obvious buttery taste towards the flapjack. The butter also provides a very distinctive and tempting buttery smell towards the flapjack. In addition, "all-butter" sounds good within the name!

Jam Flapjack

Switch the golden syrup within the recipe with 100 g of low sugar apricot jam (low sugar jam typically tastes more fruity) and lower the extra sugar from 75 g to 40 g. The end result includes a mild apricot flavour rather of the mild golden syrup flavour (and it is slightly less sugary).

Golden Syrup: Explanation Options for Cooks outdoors the United kingdom

The commonest questions suggestions I've had from readers anent my recipes on this web site happen to be from readers from The United States in regards to what 'golden syrup' is what is acquired in your area as an alternative. Until I began finding the emails I'd mistakenly assumed that golden syrup would be a common generic type of liquid sugar worldwide however it appears that it's mainly a United kingdom factor.

'Golden Syrup' may be the British British reputation for a typical cheap viscous sugar syrup. It's golden brown, transparent, about 80% sugar 20% water making from the cane sugar solution that's been partly 'inverted' (sucrose split up into glucose fructose to really make it sweeter). It features a slightly butterscotch taste and it is frequently erroneously known as 'treacle' since it, a fantasy treacle, can be used with breadcrumbs shortcrust pastry to create 'treacle tart' real 'treacle' is a lot more dark, a little bitter more molasses-like. Treacle is most likely uncommon in the united states due to the USA's high tariff on sugar imports.

The next alternatives derive from advice from readers, things i know from chemistry and just what I've discovered by searching up ingredients around the World wide web. Most likely most works but keep in mind that I haven't really tested any (apart from the honey) myself:

• Golden syrup are available in the worldwide/gourmet portion of some USA supermarkets but it's costly (which rather defeats the initial reason it had been within the recipe).
• The very first USA readers to provide an indicator suggested walnut syrup, had attempted it and reported it sampled excellent. I suppose it might be tasty but walnut syrup is, a minimum of within the United kingdom, much more costly than golden syrup (over ten occasions the cost!).
• Another USA readers later explained to me that 'corn syrup' may be the USA equivalent. Corn syrup is comparable but is made of maize starch and it is sugar is simply glucose.
• An offshoot of corn syrup that produced by converting a few of the glucose to fructose, 'high fructose corn syrup' (a.k.a. 'HFCS' or 'isoglucose'), is most likely chemically nearer to golden syrup.
• Another USA readers then explained that corn syrup is frequently known as 'Karo' after its renowned brand. Based on the ingredients around the Karo website, Karo Syrup is a combination of corn syrup HFCS but includes a substantial non-sugar carb content.
• Another readers, one that has resided both in the United kingdom USA, explained that corn syrup isn't as sweet as golden syrup and both it and walnut syrup are runnier. That readers suggested honey. I attempted it (it is a lot more costly than golden syrup within the United kingdom but nonetheless less expensive than walnut syrup) and located it sampled good (however the honey taste was surprisingly mild so it's most likely not well worth the expense unless of course the first is making luxury flapjacks and may label them as that contains honey).
• Another readers that has resided both in counties explained that corn syrup will come in 'light' 'dark' varieties and also the dark the first is most likely the greater golden syrup substitute. They noted that sorghum syrup will come in certain parts of america, is much like "a really mellow molasses/golden syrup mix" and it has a viscosity much like golden syrup and thus recommended a mixture of dark corn syrup with honey or sorghum syrup with light corn syrup.
• Another USA readers recommended making any golden syrup substitute by boiling sugar in a tiny bit of water until it begins to caramelise. That's really ironic among the key innovations within my simplified Sachertorte recipe was replacing the tiresome boiling of sugar to the perfect degree with simply using golden syrup!
• Another USA readers reported that Lyle's (the premium brand) golden syrup was available in the united states from a web-based shop specialising in British nostalgia products. However (even excluding postage) it had been 3 occasions the cost it had been in United kingdom supermarkets 6 occasions the cost from the generic/own brands!
• Another USA readers reported that Lyle's golden syrup was obtainable in Louisiana in stores that offer for Cajun cooking (but may labelled 'treacle').
• Another USA reported that corn syrup has already established health scares for example claimed mercury contamination. I'm the apparent fattening diabetic problems from the high sugar content far over-shadow such speculative/rare risks.
• A readers from Canada reports that golden syrup is instantly offered by normal supermarkets there.
• I've read that in certain parts of america a 'flapjack' still maintains its a mature meaning as a kind of pancake. If that's that which you were searching for then sorry but this isn't the recipe you had been searching for!

However, as flapjack was typically an inexpensive cake simple to make cake using things that would hands and most likely dates from late 19th or early twentieth century within the United kingdom, golden syrup probably grew to become an component the way it was the least expensive thick tasty sugar syrup in your area available. So that it I suppose it's perfectly within the tradition of flapjack to substitute regardless of the local thick tasty cheap sugar syrup is and also to adjust the proportions of ingredients to match the viscosity of this syrup.

Notes

• What they are called for chopped folded folded oatmeal vary a great deal, often even inside the same supermarket within the United kingdom. Usually chopped oatmeal within the United kingdom are labelled 'porridge oats' but may just 'oats' and both terms can be used as folded oatmeal too. Typically cheaper brands (e.g. generics) are chopped almost to dust and premium brands (e.g. organic or slow grown Scottish) are more inclined to be folded remaining as whole flattened grains. It's my job to turn to searching within the packet (if transparent) or feeling (if your soft bag)!
• The folded oatmeal aren't vital. Flapjack can be created from pure cheap porridge chopped oatmeal however the texture is less interesting. However, pure folded oatmeal doesn't work mainly because the resulting cake is extremely fragile.
• What's generally known as margarine within the United kingdom, when i did within this recipe, isn't formally 'margarine' but something typically labelled unhelpfully 'spread', 'baking' or similar (it depends on individuals to recognise it within the supermarket in the context). This since the word 'margarine' in United kingdom trade description is archaically restricted to high (80%) fat content margarines. Nowadays additives have permitted most margarines to make with lower fat content than that therefore the margarines cannot legally be known as 'margarine'! The makers could rather label it as being "fat with a few water", I guess, however they don't as that may delay some customers. The margarines butters I personally use for flapjack are usually 70-80% fat but even 50% fat low-fat margarine could work (despite being labelled as not appropriate for baking) if quantities are adjusted accordingly..
• I haven't calibrated my oven (I simply trusted its thermostat) so book your oven produces flapjack wish it and adjust the high temperature accordingly before creating a big batch. My oven, as being a gas one, reaches its final temperature rapidly in case your is definitely an electric one with no fan assist it will require far longer to warm-up and save your time electricity by cooking because it gets warm then your nominal settings could be very different.
• The soft version may not be sticky so cheaper greaseproof paper (that is meant for wrapping instead of as non-stick but frequently is fairly non-stick too) may be functional rather of baking paper. However, the crunchy version is a lot more likely that you follow greaseproof paper so it is advisable to use baking paper if making that.
• Lard isn't a good substitute for that margarine/butter. It isn't just much more unhealthy but is upsetting to vegetarian visitors and makes a lot more solid feeling cake with no melt-in-the-mouth feel as it features a greater melting point.
• This can be a remarkably cheap cake because it may be created using no eggs, chocolate, fruit or alcohol.

Origin

This can be a family recipe aside from the facts. The initial recipe was simply "Melt margarine, sugar golden syrup within the ratio 2:1:1. Add sufficient porridge oatmeal. Bake with other things has been cooked." and often created a soft cake, a brittle one. After I found need to make it for any party, I experimented across a specific temperature, occasions compositions to get rid of the possibility element to have it reliably soft. Although the experiments were cooking, a buddy telephoned and explained she loved flapjack hard and so i recorded steps to make hard flapjack too. The folded oatmeal rather of porridge oatmeal were initially any sort of accident after i bought the incorrect kind of oatmeal but found they labored well. The jam version was recommended with a readers of the site.

By Andrew Hardwick .
Distributable under GPL free software licence.
Written 2001/9/30.
Augmented 2002/5/26, 2004/7/19, 2004/9/10 2005/5/8, 2007/10/25, 2008/6/24, 2008/9/21, 2009/10/14, 2010/11/14, 2011/6/14, 2011/11/27 2011/12/31.
Other recipes by Duramecho.
On-line at duramecho.com.