DIRECT ACCESS RECIPES (CONT.)
Flapjack
Ingredients
125g / 5oz butter, cut into pieces
100g / 4oz soft brown sugar
125g / 5oz (2 generous tblsp) golden syrup
225g / 8oz rolled oats.
Cookware
20cm / 8 inch square lightly greased heatproof
dish or tin - place a square of greaseproof paper in
the base of the dish. Place on low rack on
turntable.
Method
1. Place the butter, sugar, and syrup into a large
microwave proof bowl, heat on 'High' (900W) for
1 1/2 - 2 minutes or until melted. Mix well. Stir in
the oats and mix well.
2. Transfer the mixture into a greased 20cm / 8 inch
square heatproof dish and press down lightly.
Place on the low rack on the turntable. Cook on
Direct Access Cake /Pudding Program -
Flapjack.
Note - For a more crisped result press more . For
a more sticky result press less .
3. Leave to stand for 5-10 minutes before cutting into
wedges. Remove from dish when cold. Store in
airtight container.
V
ariations
Coconut Flapjack
Replace 50g / 2oz of oats with 50g / 20oz of desic
cated coconut.
Cherry Flapjack
Add 50g / 2oz of chopped cherries to the oats.
Raisin Flapjack
Add 50g / 2oz of raisins to the oats.
Chocolate Flapjack
After cooling, partially dip the flapjack wedges in
melted chocolate. Leave to set.
