Sunday, 27 January 2013
I love flapjacks!
Mainly because I can chow down on a whole tray and pretend they're healthy because of all the oats that are in them.
Yeah that's right, Guilt free snacking (I wish but we can all pretend right?)
These are chock full of sugar, butter and sweet, sweet syrup.
I mean the best kind of treat is an all butter treat and I haven't met a kid that doesn't love these babies so they're great for birthday parties.
Now as I was researching flapjacks (you know I like to see what everyone else is up too on the flapjack front) I came across the shocking news that in the US a 'Flapjack' is a pancake!
Which in my very sheltered mind means a lot of you lovely Americans out there may not have had a true British flapjack (A big sorry to all the Americans who have had British flapjacks for my generalisation)
And they are the most amazing things on this planet.
So easy to make, very little ingredients and crazy yummy.
Now this recipe calls for Golden Syrup as most flapjack recipes do and I know a lot of people who aren't from my neck of the woods either haven't really heard of it or just can't get they're hands on it.
Golden Syrup is a very thick and particularly sweet syrup.
I can't honestly tell you what would be a good alternative to Golden Syrup but from a little bit of research I've done on the internet a lot of people seem to mix dark corn syrup and honey. (If someone knows of a better alternative let me know and I'll add it to this post)
But Golden Syrup is the holy grail of this snack and I wouldn't be able to make it with anything else.
These bars are oaty and sweet, soft and chewy and slightly crispy on the edges.
And bring me straight back to my childhood after just one bite of these scrummy goodies.
What baked snack brings you back to your childhood?
250g / 2 1/2 Cups Porridge Oats
150g / 2/3 Cup Butter
75g / 1/4 Cup Golden Syrup
75g / 1/3 Cup Caster / Super Fine Sugar
1 Tsp Vanilla Extract
50g / 1/3 Cup Plain Flour
Preheat your oven to 180c / 350f and line an 8 inch by 8 inch brownie tin with tin foil.
In a medium sized saucepan melt together the butter, sugar and golden syrup.
Once fully melted take the pan of the heat and stir in the vanilla extract.
Then quickly stir in the porridge oats until they are fully coated.
Now mix in the flour until very well mixed.
Pour the flapjack mixture into your prepared tin and press the top down gently to even in out.
Then bake 25 - 30 minutes.
When you take it out of the oven make sure you slice it while it is in the tin and still warm.
Then allow it to cool fully in the tin.
Once cool re-cut and enjoy.