quick & easy flapjack recipee anyone?

[bagpussmice]

anyone got an easy flapjack recipee?

melt 4oz marge, 3oz light brown sugar & 4tbsp golden syrup. Stir in 12oz oats, and 1tbsp mixed spicel. Bake in lined tray for 20 mins at 180c. cool in tin

btw I now use baking paper, rather than greaseproof to line the tin because I was fed up with picking little bits of greaseproof off the flapjack.

thanks PurpleTurtle - will give this a go!
ps. did you get your name from the pub? I live in Reading and there is a purpleturtle bar here.. in fact I used to frequent it!

thanks PurpleTurtle - will give this a go!
ps. did you get your name from the pub? I live in Reading and there is a purpleturtle bar here.. in fact I used to frequent it!

someone else asked me that once - no, in fact, it's a combination of my favourite colour and favourite animal (which is actually a tortoise, but turtle goes better)

you should try the reusable baking sheet as sold in Lakeland. Fantastic! I swear by it. My traybakes etc slide off really easily.

MarsLady, do you say "Reusable baking sheet...bugger!" Or do you mean something else? [confused if a little minxy emoticon]

oh yes! REUSABLE it's blimming fantastic! Don't know how I managed before.

These are devine.
Cadbury's recipe for Cornflake Flapjacks. Start to finish 25 mins.

4oz margerine
1tbsp golden syrup
4oz caster sugar
2oz oats
2oz SR flour
3oz crushed cornflakes

1 Grease a 7" x 7" square tin and preheat oven to 190c (170c if fan oven)

2 Melt marg and syrup together gently.

3 Mix in a bowl the sugar, oats, flour and cornflakes.

4 Pour the melted marg and syrup onto dry ingredients and mix thoroughly.

5 Pack mixture down evenly into tin and bake for 15minutes - NOT A SECOND LONGER!

6 Cut into fingers while still warm and leave to cool in tin.

7 Remove from tin and eat, then bake another batch before anyone realizes!!!

REUSABLE BAKING SHEET and not a bat to be seen I promise!

I KNEW you wouldn't go to bed Aero! PMSL

do you think you can escape here? we know where you live...
(well not strictly true but sounds more impressive than the alternative)
GET TO BED!!!!![ANGRY]

Can I just hijack here - MarsLady, my traybakes seem to come out better without any sort of liner. I've been using greaseproof paper, but the bottom of the traybake doesn't seem to crisp up right, so I end up with a tray of very tasty crumbly bits. Which isn't a bad thing if I want to just eat it all myself.

At any rate, does the reusable baking liner thing warm up the bottom and edges more, so they're crispy?