Flapjacks are so easy, tasty, filling and of course economical..Here’s a good basic recipe for you to try. If you fancy you can add extra’s, and loose the orange rind..I like a few spoons on mince meat (if you have any lurking at the back of the fridge like me- left over from last Christmas! Its still in date I promise) or dried fruit, such as apricots or dates, just cook them lightly in a bit of water or fruit juice, then add in a layer or just mix with the rest of the ingredients.. don’t be tempted to overcook flapjacks, they’ll turn crisp and dry and loose their chewy texture.
Ingredients for around 18
1 cup of unsalted butter (or marg)
Finely grated rind of large orange
Two thirds cup of golden syrup
Half a cup of light muscovado sugar (brown)
3 and quarter cups of oats
method
1.preheat the oven to 180oC/350oF/gas mark 4. Line the base and sides of a 28 x 20cm /11 x 8inc shallow baking tin, with baking parchment
2. put the butter, orange rind, syrup and sugar in a large pan and heat gently until the butter has melted.
3. add the oats to the pan and stir thoroughly, tip the mixture into the tin and spread to an even layer
4. bake for 15-20 mins, until colouring at the edges, it will be soft in the tin, but hardens when cool. Leave in tin to cool
5. lift the flapjack out of the tin in one piece and cut into your choice of shape.
Today’s illustration ‘Tala measuring jug’ © Lois Blackburn, www.loisblackburn.co.uk for more
1 comment:
I remember reading that if you make sloe gin, making flapjacks with the gin-soaked sloes is a good and tasty way of using up the sloes you're left with once the gin's been drunk!
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