Now You’re Cooking! 22 Flapjacks Learning Intentions


✰ Use a variety of preparation and cooking techniques to make this dish.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Choose healthy extras to add to the basic recipe and evaluate their nutritional value.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


Equipment Serves: 8–10 45 mins


plus extra for cooling


In a one-hour class, the fl apjacks will have to be collected later. Bring your own baking tin to save time at the end.


Ingredients 125 g margarine/butter


125 g brown demerara sugar


75 g golden syrup/honey 225 g porridge oats


OPTIONAL EXTRAS (MORE THAN ONE CAN BE CHOSEN):


4 large dried apricots; 35 g desiccated coconut; 40 g raisins; 35 g walnuts/ pecans; 35 g seeds


TO DECORATE (OPTIONAL):


50 g melted chocolate/ crushed Crunchie bar


Weighing scales, bowls, wooden spoon, saucepan, metal spoon, 8” baking tin, greaseproof paper, oven gloves, cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.


2. Preheat the oven to 180°C/gas mark 4. 3. Weigh and measure all ingredients into separate bowls. 4. Grease and line the baking tin with greaseproof paper.


5. Melt the margarine/butter with the sugar and syrup/honey in a saucepan on a medium heat.


6. Remove the saucepan from the heat and stir in the oats and optional ingredients.


7. Turn the mixture into the prepared tin. Smooth the top and press down well with the back of a metal spoon.


8. Bake for 20 mins. The fl apjacks will be golden brown but will remain moist until they are fully cooled.


9. When baked, remove from the oven using oven gloves and cool in tin for 5 mins. Cut into wedges but cool completely before removing them from the tin.


10. Serve in wedges as they are or drizzle with the melted chocolate/crushed Crunchie bar.


88


UNIT 3


TOP TIP A properly lined tin makes your


baked item easier to remove after cooking. To line the tin: Place the tin on top of the greaseproof paper, draw the shape of the tin and cut it out. Your paper will be the perfect size!


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