I’ve always enjoyed baking. I enjoy the rhythm of weighing, mixing and pouring. I like watching the progress through the oven door, and I especially enjoy putting the results onto the cooling trays. The sight and smells of a finished batch of, well, almost anything puts me in a good mood. One of my earliest memories is standing next to Grandma in the kitchen in Otley whilst she rolled out pastry for a pie. I was given the leftover scraps of pastry and a jar of jam, and I made rather primitive jam tarts. I’m sure the jam was homemade and the pastry was grubby from my hands, but I know they tasted absolutely wonderful. Today’s recipe is perhaps one of the easiest things one can bake, and was always well received by you lot. The recipe comes with no warnings, because if you follow the instructions nothing should go wrong. There are a couple of variations that I have tried, but generally I make them as the recipe says, no frills, tasty results
Flapjacks – Ingredients
- 100 g / 4 oz butter
- 75 g / 3 oz golden syrup or honey
- 75 g / 3 oz soft brown sugar
- 200 g / 8 oz rolled oats
Method Put butter, syrup/honey and sugar into a saucepan and melt over low heat. Stir well. Add oats. Stir well until oats are mixed in. Pour into a buttered Swiss roll tin (20 cm x 30 cm / 8″ x 12″) and smooth and flatten top with wet knife (stops the mixture sticking to the knife). Bake in oven at 180 C / 350 F for 30 minutes. Leave to cool for about 5 mins and then cut into required number of pieces – I think I do 12. Remove from tin when cold, and store in an airtight tin. You can mess around with this recipe and add, for example, chopped preserved ginger; a handful of sultanas, raisins or currants; and you could add chopped nuts (if George and Ellie aren’t around). Enjoy!