Sunday, 11 July 2010

Ultimate flapjack

Think we've cracked it, folks:

Melt 2oz golden syrup with 6oz butter and 1tbsp water (I weigh the syrup straight into the pan by sitting it on the scales). Mix with 8oz porridge oats (NOT jumbo oats, unless that’s all you’ve got), 4oz plain wholemeal flour, two pinches of bicarb of soda and 6oz Demerara sugar. Chuck in a bit of cinnamon if you like that kind of thing, perhaps some dried fruit as well.

Mix it all up until no dry bits are left and pack it into a 8”x11” tin, lined with baking parchment. Level it off and pack it down with the back of a spoon or a spatula, then bake at 150°C (140°C fan oven) for 35 minutes.

Leave it to cool in the tin for 10 minutes, then carefully lift the whole shebang out using the edges of the baking parchment, and leave to cool completely on a wire rack. Cut into as many pieces as you feel is appropriate (we do about 15 squares, enough for 5 pieces each…).

This recipe makes a dense and satisfying flapjack, with a good bit of crunch, but not so much crunch that it hurts your jaws.


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