Saturday, 1 February 2014

Flapjacks for February

There is no way of disguising the fact that flapjacks aren't the healthiest of foods, however as treats go, they're pretty damn good. The oats mean they are incredibly filling, making them great for an on-the-go sugar boost when you find yourself flagging. Although forced to use soft brown sugar (we had no caster sugar in the house), we will definitely be using it again, as it turned the flapjacks an amazing, deep golden brown and made them deliciously chewy. We got a bit creative with our flavours (procrastination from uni work does this to you), creating three different types using the additions of fruit, nuts, chocolate and spices. Needless to say, these are ridiculously easy, and a perfect starting point for any amateur baker. Once you have your basic flapjack mix, feel free to concoct your own 'perfect bar' to suit your tastes - here are our favourites...

Raisin and cinnamon spiced flapjacks
Plain flapjack with a double chocolate topping
                                                                   You will need...

200g butter 
200g soft brown sugar 
5 tbsp golden syrup
400g rolled oats (if you like them gooey use less!)

Optional additions such as...

Cinnamon and raisins 
Flaked almond and dried cherry
Dark and milk chocolate drizzle

Cherry and almond with a dark chocolate drizzle
You will need to...

- Pre-heat your oven to 180C. 
- Line a 20cm square baking tray with baking parchment.
- Melt the butter, sugar and syrup in a large saucepan, do not allow the mixture to boil. 
- Remove from heat and stir in your oats until they are covered in the mixture. 
- At this point add in any extras such as nuts, fruit or spice.
- Press the mixture into the baking tray and bake in the oven for 15-20 mins 
- Remove from the oven and leave to cool slightly before cutting into squares.
- Leave to cool completely before drizzling with a melted chocolate of your choice. 

Enjoy! C and Z x

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