Greetings chums and how are you this fine day? One of the things I spend a silly amount of time doing is baking, it’s the thing that calms me after a crazy day of manic ridiculousness in the work department. Baking and reading a good book are the perfect tonic after a busy/crap/stressful day, don't you think? Considering the fact that I bake a LOT each month it’s absurd that I barely ever share those delightful recipes with you lovely lot. So here is my latest baking exploits, if you can call flapjacks baking – I’m not sure you can FYI as they aren't a cakey bakey thing but never mind.
Before I launch into the actual how to of the recipe I should probably let you in on a little secret…I've never made flapjacks before (despite the fact I adore it and think it’s legitimately a breakfast food – it’s the oats). 'Why?'I hear you cry? Well I’m ridiculously worried I’ll suck at it. The consistency of a flapjack is so vitally important that I fear I’ll never be able to achieve the perfect chewy yet soft consistency that I favour. And I’d be devastated (and not to mention severely pissed off) if I spent all that time making them only to realise as I took that first bite that they actually tasted a bit shit really. So with that concern in mind I've always stayed clear of them.
Until now that is. At the weekend I had a massive flapjack craving and thankfully the ingredients were in the cupboard so I thought I'd give it a whirl...and they were magnificent! Just the perfect consistency, thank goodness. They were chewy and soft and golden and just delicious. There's a chance I might have eaten five in one go...they were that good it would have been rude not to! The recipe's below in case you fancy giving them a whirl - you won't regret it I promise! Flapjacks rule!
A half eaten flapjack
- 350g butter
- 1tbsp/15ml golden syrup
- 225g golden caster sugar
- 450g jumbo oats
- Melt the butter
- Add the sugar and golden syrup and bring the mixture to the boil
- Remove from the heat and add the oats. Stir together well
- Pour into a lined baking tray and spread out evenly
- Bake for 25 minutes on 180oC (until the top turns golden)
- Remove from the oven and allow to cool for 1 minute before cutting into squares
- Then leave the flapjacks in the pan for another 15 minutes before separating them and moving them to a wire rack to cool
- Eat and eat and eat until they're all gone - hooray!