Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sultana flapjacks. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Sultana Flapjacks is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Sultana Flapjacks is something which I have loved my whole life.
Aromatic cinnamon, sweet sultanas and soft apple - these apple flapjacks are unbelievably good. In fact they're dangerously moreish - just try to make them last longer than a day or two! Scrumptious Oat Flapjack Slice with Sultanas and Apple Flavouring.
To begin with this particular recipe, we must first prepare a few ingredients. You can have sultana flapjacks using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sultana Flapjacks:
- Make ready 85 grams Unsalted Butter
- Prepare 55 grams Brown Sugar
- Take 27 grams Golden Syrup
- Get 115 grams Porridge Oats
- Get 1 cup Sultanas
This easy flapjack recipe is filled with seeds, apricots and sultanas - perfect for snacks or an after-school treat. See more Baking recipes at Tesco Real Food. Oaty flapjacks fully loaded with nuts, seeds and juicy sultanas. Because that makes them a little more substantial as far as I'm concerned.
Instructions to make Sultana Flapjacks:
- Preheat oven to 190°F and prepare tin with grease proof paper.
- Melt butter in saucepan, when melted add sugar and syrup until sugar slightly dissolved.
- With pan removed from heat, stir in oats and sultanas. Spread into tin and allow 20-30 minutes to bake.
I also think flapjacks are a really good idea for camping. Find this Pin and more on Dorset Flapjacks by Dorset Flapjacks. Use either a non-stick square or oblong tin about one and a half inches deep. Put Sugar, Syrup, and margarine in a pan and melt gently. Pour into a bowl over porridge oats, nut's and Sultanas and mix well.
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