The first week we made flapjack. One batch of plain and another of apricot. They were delicous! My favourtie was the apricot ones, they were softer almost chewy...very morish! Photo isn't the best but I'm surprised I managed to snap it before it was eaten.175g soft brown sugar
175g butter
1 tablespoon golden syrup
275g porridge oats
1 teaspoon ground ginger (optional) but I'd say it's a must!
Method:
Grease a 20cm square baking tin measuring about 4cm deep with a bit of extra butter.
Put the sugar, butter and syrup to melt in a large saucepan, over a gentle heat. Stir with a wooden spoon.
Remove the pan from the heat. Tip the oats into the pan. Add the ginger (if using).
Mix well.
Pour the mixture into your prepared tin.
Use your hands or a spatula to level it off.
Leave to stand for 15 minutes.
Preheat the oven to 150 degrees centigrade/gas 2 while the mixture is standing.
Bake for at least 40 minutes, till golden and still a little soft in the middle.
The mixture will firm up as it cools.
Leave to cool in the tin.
When the mixture has cooled slightly, cut it into squares.
Take them out when cold and firm.
3 comments:
I would love to run a cookery club in the school where I work. The kids there are so clueless about food thanks to thier diet of McDonalds.
I was making smoothies with the kids last week as part of a Healthy Eating project and they loved it.
Hi Tulip
Could you tell me what baking powder does in a recipie?
Thanks Anna
Jules, have a word with your head, they may be keen to have a cookery club started. Especially with all this healthy eating stuff being promoted. I find it very rewarding to see the kids gain life skills that will help them in later life. I have a couple of terms worth of plans if you'd like a copy?
Anna - Baking powder is a leavening agent made of baking soda, cream of tartar and cornstarch. It is used to make things rise like cakes, muffins, cookies, quick breads etc
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