Wednesday, 6 June 2012

A flapjack for Julianne

Julianne asked for my recipe for flapjack. That’s “flapjack” in Scottish English, not in her native American.

150g    butter
100g    soft brown sugar – Fair Trade if you can get it
4 level tablespoons of liquid honey
350g    rolled oats
50g      whole almonds, roughly chopped
50g      Raisins
25g      pine nuts

This is really easy.  Warm the oven to 180ºC. Oil a baking tin, using baking paper to line the base if you want guaranteed non-stick.

Put butter, sugar and honey into a pan and warm so that everything melts together. Add the other stuff. Stir a bit. Squish down into baking tin. Place in oven for about 20 mins, until browning a bit.

Now – there is one trick to flapjack: remove the tin from the oven and while it’s still hot, run a knife around the edge of the tin to release the flapjack, and mark into squares or fingers or whatever. Then walk away. Let it cool right down. Now remove the flapjacks with a fish slice or similar wide flat implement. Get this wrong and you’ll end up either with a solid block of goo locked into your baking tin forever, or a pile of sweet porridge crumbs. You have been warned.

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