Cook time - 30 - 32 minutes.
Makes - 8 - 16 wedges.
Ingredients
125 grams of Butter
120 grams Demerara sugar
5 tbsp of Golden syrup
1 teaspoon of Ground ginger
225 grams of Porridge oats
Fry light cooking spray.
Tools and Equipment
Large pot.
Metal spoon.
20 cm sandwich tin - round.
Medium knife.
Medium tupperware tub.
Optional - air fryer.
Method
Step 1
Firstly, grease the sandwich tin with a few sprays of low-calorie fry light spray, until it's appropriately covered.
Now, preheat the oven to 190 degrees.
Alternatively, a large air fryer with shelves can be used to bake these flapjacks. There is no need to preheat an air-fryer for this recipe.
Step 2
Next, weigh 125 grams of butter and place it in a large pot over medium heat. Stir until the butter is melted. Measure out the demerara sugar and golden syrup, add them to the pot and stir to combine.
Step 3
Pour in the porridge oats and add the ground ginger. Using a cooking spoon, mix the contents of the pan well until all of the oats are coated. Turn off the heat.
Step 4
Spoon the flapjack mixture into the sandwich tin. With a metal spoon, lightly press down on the mixture to create a more flat and even surface.
Step 5
To bake in:
The oven - carefully place the tin into the oven and bake for 20 minutes.
An air fryer - place the tin into the air fryer. Set the air fryer to the 'bake' function, at 190 degrees for 20 minutes.
Allow the flapjacks to cool for 15 minutes. Using a small kitchen knife, score them into 8 pieces. Or into 16 snack-size flapjacks.
Step 6
Completely cool the flapjacks. Remove the flapjacks from the tin, and break them into the scored pieces.
To store, keep in a sealed Tupperware container. The flapjacks can be kept for 5 days.
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