I finally did some more baking. This time it was flapjack for a poetry evening I went to. It received a few compliments so I think it worked out OK 🙂 I used this recipe from BBC food for apricot and chocolate flapjack, but I ended up just using raisins instead.

200g unsalted butter, plus extra for greasing
300g golden syrup
450g jumbo rolled porridge oats
200g dried fruit
100g plain chocolate
pinch of salt
pinch of plain flour
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking parchment.
Slowly bring the butter and syrup to the boil in a saucepan, and keep stirring.
DSC00098Remove from the heat and stir in the oats and salt, then the dried fruit, until well combined. (To start with it looks like it will be too dry, but it all works out 🙂 ) Adding a pinch of flour after the oats apparently makes it all stick together better. And obviously I got sticky oats everywhere!
DSC00105Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon.
Bake for 45-50 minutes, or until golden-brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set them aside to cool completely in the tin.
DSC00110Meanwhile, suspend a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted.
Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate (but I drizzled in the tin, still worked…).
DSC00114This recipe makes a very deep soft flapjack, so for a crunchier or thinner version, use a wider tin and bake for longer. There’s some good tips on the BBC recipe.
The final flapjack is really good, holds together without being too sticky, and the dark chocolate adds a bit of contrast to the flavour. I’m thinking of trying a few different flapjacks in the future, maybe raspberry and coconut…


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