Food recipes
Nut Flapjack
Nut Flapjack Ingredients: oats shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) seeds, sunflower seed kernels, dried nuts, hazelnuts or filberts nuts, walnuts, english nuts, almonds s...
Nut Flapjack
Ingredients:
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, hazelnuts or filberts
nuts, walnuts, english
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
sugars, brown
water, bottled, generic
Directions:
Mix together in a heat proof bowl the oats, coconut, walnuts, sunflower seeds, crushed almonds and chocolate drops
In a saucepan, heat the water and both sugars on a medium heat for about 10mins.
Do not stir.
It should reach about 104-105c.
Add the hazelnut chunks to the pan for 2-3mins.
Take off the heat and mix into the bowl until combined thoroughly.
Tip the mixture into a baking tray lined with greaeproof paper and flatten down to desired thickness.
Place the mixture in the fridge for 2-3 hours.
At this stage you can eat it if you like really sticky flapjack.
Alternatively, pre-heat an oven to 220c / 200c fan.
Place the tray in the oven for 20-25mins or until browning on top.
The mixture should become firmer and less sticky to touch.
Remove from oven, slice into pieces and allow to cool.
Ingredients:
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, hazelnuts or filberts
nuts, walnuts, english
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
sugars, brown
water, bottled, generic
Directions:
Mix together in a heat proof bowl the oats, coconut, walnuts, sunflower seeds, crushed almonds and chocolate drops
In a saucepan, heat the water and both sugars on a medium heat for about 10mins.
Do not stir.
It should reach about 104-105c.
Add the hazelnut chunks to the pan for 2-3mins.
Take off the heat and mix into the bowl until combined thoroughly.
Tip the mixture into a baking tray lined with greaeproof paper and flatten down to desired thickness.
Place the mixture in the fridge for 2-3 hours.
At this stage you can eat it if you like really sticky flapjack.
Alternatively, pre-heat an oven to 220c / 200c fan.
Place the tray in the oven for 20-25mins or until browning on top.
The mixture should become firmer and less sticky to touch.
Remove from oven, slice into pieces and allow to cool.