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I have been making these for the Ampthill Market, and thought I would share my findings. I have used a combination of several recipes and have found that these quantities fit into two 8 inch (I think mine are slightly smaller) round tins. I like the idea of the shape as it makes a difference when packaged! Sometimes I leave half plain and add fruit to the other. Just recently I have found the fruit sells better...Perhaps I ought to try dipping them into Chocolate.
I line my tins with parchment (baking paper) do not use greaseproof!
6oz Butter or Margerine
4oz brown sugar (or mix of different depending on the fillng)
Melt first 3 in a bowl and then add the oats. Divide between two round tins, cut into 6 when still warm – remove from pans when cool.
According to Net the more syrup you add the chewier the flapjack.
Here are some of Nets suggestions:
Dried fruit (I add about 4oz to half)
chopped dates and chopped walnuts - use dark brown sugar.
plain choc and chopped brazil nuts.
The weekend challenge on Craftsbycarolyn is drawing to a close (link on the side), there have been some fabulous creation created, well done everyone.
Cookie has launched a cooking challenge on the Cooks Journal too - so follow the links and see what we are up to.