Quick Flapjacks

Quick Flapjacks

I am not really one for looking into the cupboard suddenly finding a myriad of ingredients and whipping up a storm of luscious bakefulness. Yet, bored (as I was the other evening) I decided to see what was in the cupboard and then make something.  By far the easiest thing to make, I mean in only minutes, are flapjacks. Oats, syrup, couple of handfuls of chopped dried fruit or even chocolate if you would like, mix it all together and put in the oven until golden. Really, these couldn’t be easier and taste just as good the next day – if they last that long.

Ingredients

  • 200g (2 sticks) butter – the best is unsalted
  • 4.5oz/ 6 tablespoons of Golden Syrup
  • 12oz/300g porridge oats
  • handful or two of mixed fruit, three or four chopped dates.
  • Pinch of salt

 

Method

  1. Pre-heat the oven to 180c/350f/Gas 4
  2. Butter and line a 9×13 baking tine (swiss roll type if you have it). 
  3. Syrup and butter go into a saucepan and gently melt. Make sure to stir it all together fully.
  4. Oats go into a nice big bowl, add the fruit and mix well, add a pinch of salt then pour over the butter syrup mixture and stir the lot together combining well.
  5. Pour the lot into the baking pan and spread out evenly, pop into the oven and bake for about 25 minutes until golden in colour. Make sure you remove them from the oven while they are still and little soft.
  6. Place the tin on a wire rack and let it cool, and the flapjacks will harden as they cool down. Take out and cut into about 20 squares.

 

 

 

 
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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