Food recipes
Flapjack
Flapjack Ingredients: oats milk, canned, condensed, sweetened sugars, brown butter, without salt water, bottled, generic shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) spartan, real...
Flapjack
Ingredients:
oats
milk, canned, condensed, sweetened
sugars, brown
butter, without salt
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Pre-heat an oven to 220c / 200c fan.
Add the butter, sugar, water, vanilla extract and condensed milk to a saucepan and heat on a medium heat.
Once the ingredients have created a nice toffee sauce, add in the coconut and stir in for 2-3mins.
Take off the heat and stir in the oats.
Pour onto a lined baking tray and spread evenly.
Place in the oven for 15-20mins or until browning on top.
Whilst your flap jack is cooking, melt the chocolate ready for spreading over the top.
Remove the flapjack and turn out onto a cooling rack.
Be careful as it will be delicate.
Pour over the dark chocolate and spread evenly.
Using a spoon flick the white chocolate over the top to create a marbelling effect.
Using a very sharp knife.
Trim the edges and then cut into evenly sized pieces.
You may need to occasionally wipe the knife as you go.
Leave to cool then place in the fridge.
Ingredients:
oats
milk, canned, condensed, sweetened
sugars, brown
butter, without salt
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Pre-heat an oven to 220c / 200c fan.
Add the butter, sugar, water, vanilla extract and condensed milk to a saucepan and heat on a medium heat.
Once the ingredients have created a nice toffee sauce, add in the coconut and stir in for 2-3mins.
Take off the heat and stir in the oats.
Pour onto a lined baking tray and spread evenly.
Place in the oven for 15-20mins or until browning on top.
Whilst your flap jack is cooking, melt the chocolate ready for spreading over the top.
Remove the flapjack and turn out onto a cooling rack.
Be careful as it will be delicate.
Pour over the dark chocolate and spread evenly.
Using a spoon flick the white chocolate over the top to create a marbelling effect.
Using a very sharp knife.
Trim the edges and then cut into evenly sized pieces.
You may need to occasionally wipe the knife as you go.
Leave to cool then place in the fridge.