Flap O Jacks - A review

We like to support lovely local businesses here at Lancashire Food, so we were happy to receive some samples of scrummy looking Flap O Jacks to try.

Flap O Jacks are made in Lancashire from quality ingredients, these uniquely shaped, handmade gooey treats are made with gluten free oats and come in over 42 different flavours for you to enjoy.

Sold in venues across Lancashire and also on a pop up basis you are sure not to be far from a stockist,You can also order them mail order to.

Ours were sent in a dinky little box and featured a variety of flavours all delicious and very moreish and their surely is a flavour to suit everyone.

Check out their facebook page or follow them on twitter 

Double Strawberry Flapjacks

My hubby has recently joined a weekly walking club so its essential we always have a homemade cake or sweet treat ready for his lunch box. Flapjacks are practical for lunchbox duty as the tend to be robust enough not to disintegrate whilst being carried around in your work bag or rucksack.

This double strawberry version came about as I pimped my usual recipe with a packet of dried strawberries I had found in the store cupboard along with some strawberry flavoured chocolate drops.

What you need 

• Standard flapjack recipe here
• Dried strawberries - chopped into small pieces
• Melted strawberry flavoured chocolate drops

What you do

• Follow standard flapjack recipe but added chopped dried strawberry pieces
• Once baked and cooled, drizzle with melted chocolate
• Double strawberry flapjacks ! 

The stunning photography is by the talented Mr Lancashire Food.

Flapjacks - homely baking at it's best

I love flapjacks, but they have to be chewy for me. I don't enjoy the teeth and jaw testing crunchy one's but each to their own. I am going to tell you my secret (please eat the evidence afterwards) to getting them to be chewy, but you must promise not to tell anyone, no-one ........

I sometimes add dried fruit, seeds and choc chips if the mood takes me

Ingredients

• 150g butter
• 100g soft brown sugar
• 4tbsp golden syrup
• 350g rolled oats

Method

Grease your tin, I use a non stick swiss roll tin.

Melt your butter and syrup in a pan over a low heat, mix the oats and sugar in a separate bowl (that's the secret don't melt the sugar). Add the melted mixture to the bowl and mix well, then turn into your tin and press down firmly.

Bake in the oven at 180c for about 20 mins, until lightly golden and firm. Cool slightly in the tin, before marking in to pieces, cool fully and cut pieces and remove carefully from tin.

Flapjacks store well but never last that long in my house !

For the artistic or if you are in search of a chocolate hit, either drizzle with melted chocolate or dip one corner in melted chocolate.

Yum!!

I am republishing this post to take part in the Flapjack challenge hosted by Homemade by Fleur