Yes, I've been away for a while... really I should have been on here a lot more, as I was off work for a fair few weeks with a broken ankle, which meant plenty of time for experiments in the kitchen!
Anywho, I'd almost forgotten I'd started this blog until I decided to make some flapjacks for the other half as he's venturing further west for the weekend (I'll be happy as long as he's back to give me some love on Valentine's day!)
So, from a basic flapjack recipe, I added sultanas, desiccated coconut, some chopped nuts and RUM flavouring! YUM! This recipe is enough for an 8"x 12" (1"deep) baking tray.
Ingredients
240g Marg
240g Demerara Sugar
2 tbsp Golden Syrup
A few drops of rum flavouring (or I guess you could always go for the real thing!!)
480g Rolled Oats
A couple of handfuls of sultanas
About a handful of desiccated coconut
A handful of chopped nuts (I would have used more, but I got bored of shelling them!) (I used walnuts, hazelnuts and almonds and didn't bother to blanch them)
1) Stick the oven on 200°C (400°F/Gas 6)
2) Melt the marg, then add the sugar, golden syrup and rum-goodness. Keep this on a low heat until the sugar has dissolved completely.
3) Whilst that's all melting away nicely, weigh out the oats and add the other ingredients, giving them a quick stir.
4) Pour the sugary syrup over the dry mixture and give them a really good stir to coat all the oats.
5) Press the mixture into the baking tray and put in the oven for about 20 minutes.
6) When the flapjack's cooked, cut into the size you want them, but then leave to cool completely in the tray. When that's done, you should be able to lift them out nice and easily!
7) Enjoy with the rest of your picnic!
Friday, 12 February 2010
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