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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