Tuesday, February 07, 2006

My favourite Flap Jack Recipe




75g Butter - my own now of course - I prefer unsalted in cooking
75g Sugar - I use and demerara or muscovado or any natural sugar - not white
1 teaspoon of syrup - a heaped one, if you know what I mean
150 g of Jumbo oats - I get these from a health food shop - organic if you can or use porridge oats if you like a finer texture.

Melt butter, sugar and syrup in a saucepan (this will appeal to you Mike)

Stir in the oats. Spoon and press into a baking tin - a small one for this amount of ingredients.

Cook on 160c or 150c fan oven for 20 minutes.

The above is the basic recipe but I add whatever takes my fancy or what I have in the cupboard. It was some of my dried apple rings this time. And I poured melted dark chocalate over the top to set!

The first time I made them I forgot to cook them in the oven - so put them in the freezer for 20 minutes for the chocolate to set hard - and they came out perfectly!

Update

A picture of just plain ones - they taste nice and sweet and chewy - but not crunchy like the muesli because of the smaller syrup content. But I love 'em

6 comments:

  1. Mouthwatering recipes-alas since Jan 9th (due to eating too many nuts and chocs over the festivities)haven't scoffed ANY crisps/biscuits/cakes/chocs or sweets!!!
    Still not lost much weight so need to cut down meal portions + take more exercise.

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  2. Well done you Jean - so nice to hear from you.

    I really must do the same, I am creeping swiftly towards 11 stone although I am tall - but I much prefer to be 10st 4oz that way I can scoff my home made goodies.

    I'll soon shift it when I get more mobile up the lottie.

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  3. Is that right tsp of syrup is is it tbsp? Thanks again, Mike

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  4. Yes that is right - I had a double take myself when I first read it.

    But don't forget you have the butter too, and the sugar. Just butter, sugar, and syrup make toffee which sets hard.

    It is amazing that when you stir it all together (very well) it does all mix up and gets sticky. You can always add more if you like.

    And you squash it down in the tin.

    Have you ever made the base for a cheese cake - with biscuits and butter? That always seems a dry mixture when I do it but that too sets hard when it is cool.

    Hope it all goes well for you - it works for me - honestly.

    You'll have me worrying about it now!

    It makes a nice chewy bar or square or whatever shape you cut them into - it is not hard like peanut brittle - but it is not supposed to be.

    Tell me what you and your panel of tasters at home think when it is done. Don't forget the melted chocolate on the top is nice and that sets hard too!

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  5. I forgot to add, when I melt the butter sugar and syrup together in the pan, I make sure that it gets very hot - not boiling but I don't just melt it and stir it as soon as it is dissolved, and let it get a bit hotter. And don't for get to bake it - like I did the first time I made them!

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  6. Thank you I will have no excuses if I fail now!!!

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