Wednesday, 28 March 2012

Pete's Perfect Flapjacks

Flapjacks were one of the first things that I baked for Dan - this came about as a result of Dan reminiscing about some flapjacks that his Scottish mate had made years back and a random conversation where Dan tried to get the recipe so that we could make them. This is a copy of the recipe that I hastily scribbled down as the ingredients and method were relayed over the phone by Dan's mate Pete.

It is for this reason that I named them Pete's Perfect Flapjacks, and be warned - these are not the sort of dusty, dessicated flapjacks that you'd find in a health food shop. Instead, they are oaty, chewy oblongs blessed with a resiny depth from the golden syrup. Not good if you're on a diet, but bugger it I say! 

As a guide, you set the amount of oats you will use then half the amount of butter and sugar.

I decided to use a small roasting tin as my flapjack tin. I just tipped the dry oats into the tin until they came about half-way up the sides. I used my hand to roughly level the oats in the tin and  then tipped the oats into the bowl of the scales to give me my set amount - 400g oats.

400g rolled oats
200g butter
200g soft brown sugar
3 tablespoons of golden syrup
optional extra - sprinkle of cinnamon

1) Preheat your oven to 180 degrees centigrade/ 350 degrees farenheit or gas mark 4.
2) Grease and line a small but deep, square tin with baking paper.
3) Melt butter and sugar in pan over a gentle heat.
4) Add the oats and mix thoroughly to coat the oats so that they are slick and glossy.
5) Swirl the golden syrup into the pan along with a sprinkle of cinnamon for a subtle earthy flavour.
6) Stir the mixture to combine and then tip into the prepared tin.
7) Smooth the mixture to create an even layer, with the back of a wooden spoon, then transfer to the centre shelf of the oven for 10-15 mins.

Keep a close eye on the flapjacks in the oven as they are prone to catching and become brittle when left without attention. The flapjacks are ready when the edges are a deep golden brown but the centre just has a pale golden glow from the oven. Slice into squares whilst warm but leave to cool completely before taking out of tin, as the mix is still pliable when warm and is prone to breakages. 

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