I recently saw this post by Fiona, about Flapjacks, which caused me to remember the container full of flapjacks that are to be found from time-to-time, in Georgina’s kitchen. Not having on hand the caster sugar that Fiona’s recipe calls for, I telephoned Gee and she read out to me her Flapjack recipe, slightly modified from a “Zesty Flapjack” recipe from the River Cottage Family Cookbook. Modified in terms of omitting the Zesty.
So, having already got out the oats and brown sugar for Sunday morning porridge, I (together with my not-so-helpful little helper) gave these flapjacks a crack.
Melt 200grams unsalted butter with 100 grams golden syrup
Mix together 250 grams oats, 100 grams brown sugar, 100 grams flour, and 100 grams of seeds, raisins, dates, nuts etc. I used raisins and dates.
Press into a greased tin and cook on 160 degC for 15-25 mins til golden.
Once cooked, remove from the oven and mark out into squares/rectangles etc then leave to set.
Then, once set, break up the flapjacks into their shapes and store in an airtight container. We wrapped ours in paper towels and gave them to Tim Park for his birthday today, where on the bbq, lamb flaps were on the sizzle…