Sunday, 7 April 2013

My flapjacks recipe

For me, flapjacks are such an English treat. I have images of Quaker oats, golden syrup and good English butter. And tea, of course. You can't eat them without a steaming cup of tea. 

Luckily, and despite living in France, I always keep a can of Lyles Golden Syrup in my supply cupboard. The organic oats I buy for porridge are probably better than Quaker, and French butter is almost as good as its English counterpart. The resulting flapjacks are crispy, sweet and buttery. They're best if your let them go completely cold before eating them, though more than half of the ones I made were consumed while still warm. They aren't for dieters but they are sooooo delicious. And so even easy a (supervised) child could make them. 

Here's the recipe. Simple and quick.


125g salted butter
125g soft brown sugar
2 tbsp golden syrup
350g rolled oats

In a small saucepan, melt the butter and add the sugar and golden syrup. Heat until it just starts to boil, then add it to a mixing bowl where you'll have placed the rolled oats.

Using a wooden spoon, mix well until all the oats are covered with the syrupy mixture. 

Press into a shallow baking tray and bake at 200 degrees C for 15 minutes or until golden.

While it's still warm, mark into squares with a wooden or heat-proof spatula. Leave to cool completely before eating (if you can wait that long!)

Recommneded: Drink with tea poured from a real a teapot.

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