A quick post for a quick recipe. Still cold in London town (just less cold than last week) so I’ve been mixing up batches of flapjacks at the weekends. To keep things interesting, my most recent attempt benefited from the addition of a couple of handfuls of spelt flakes, some juicy sultanas and chopped apricots, and I replaced the plain old white sugar with muscovado. Great with a cuppa when you come in from the chill!
HOW TO MAKE IT
• 175g butter
• 175g sugar (any sort)
• 2 tablespoons of golden syrup
• pinch of salt
• 250g oats
• sultanas, seeds, nuts or dried fruit (optional)
Put the oven on at 190°C, and grease a 20cm baking tray or cake tin (ideally non-stick). Put the butter, sugar, syrup and salt (if using) in a pan. Heat gently until the butter is melted, and then boil for one minute. Add the oats (plus any “extras”) and stir well, then put into a tray, spread the mixture evenly, and bake for 20 minutes.
Once the mega-flapjack is cooked, let it cool completely, then turn onto a chopping board and cut into pieces.
WOULD I MAKE IT AGAIN?
Yes – in fact, I’ve made these twice again since I took the photographs. The spelt flakes were a great addition as they stay quite crisp and a some extra texture to the otherwise soft and chewy flapjack, and the muscovado added more depth of flavour. Now my creativity can run riot and I’ll see what nuts, dried fruit and seeds that I can find lurking at the back of the cupboard for next time…