Italiaseagull
New member
I love flapjacks, but what's your favourite? There are so many varieties I just can't decide 
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mmmmmmmmmmm flapjacks!!!!!!
- Thread starter Italiaseagull
- Start date
Chocolate and peanut butter!
Yum
Yum
Braders
Abi Fletchers Gimpboy
wheres the chocolate orange option ?
JJ McClure
Go Jags
Did a great flapjack with toffee drizzled over it at my old work. Lovely!
Rougvie
Rising Damp
Bakewell has always been a favourite of mine.
Best flapjacks in town are at The Meeting place by the west pier.
Sweet as.................
Best flapjacks in town are at The Meeting place by the west pier.
Sweet as.................
REDLAND
Active member
Raspberry 
Groby Raspberry Flapjacks - Submitted by Redland.
Redland uses organic products in his cooking and wild plants where possible.
His flapjacks would be made with freshly picked berries.
Ingredients - its easy!
12 oz oat flakes (as for porridge or muesli)
6 ox light brown sugar
9 oz margarine (or butter)
Raspberries (to taste)
Directions
As with most flapjacks, these are best made the day before they are to be eaten, giving them time to firm up, particularly when using margarine.
* Prepare the fruit. The purée can be prepared by using a centrifugal juicer rather than by cooking, and the juice is very drinkable!
* Melt the fat, add the sugar and stir till it blends in, then stir the mixture into the oats.
* Spread out half the mixture in a baking tray. Cover with the prepared fruit. Top with the rest of the oat mixture and pat down firmly.
* Bake in the oven, Gas Mark 4, till it starts to brown, about 20 minutes. Leave in the tray overnight, then cut.
hmmmmmmmmmmmmmm
Groby Raspberry Flapjacks - Submitted by Redland.
Redland uses organic products in his cooking and wild plants where possible.
His flapjacks would be made with freshly picked berries.
Ingredients - its easy!
12 oz oat flakes (as for porridge or muesli)
6 ox light brown sugar
9 oz margarine (or butter)
Raspberries (to taste)
Directions
As with most flapjacks, these are best made the day before they are to be eaten, giving them time to firm up, particularly when using margarine.
* Prepare the fruit. The purée can be prepared by using a centrifugal juicer rather than by cooking, and the juice is very drinkable!
* Melt the fat, add the sugar and stir till it blends in, then stir the mixture into the oats.
* Spread out half the mixture in a baking tray. Cover with the prepared fruit. Top with the rest of the oat mixture and pat down firmly.
* Bake in the oven, Gas Mark 4, till it starts to brown, about 20 minutes. Leave in the tray overnight, then cut.
hmmmmmmmmmmmmmm
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