A sugar fix - 57 flapjack…

The dismal, grey weather continues, interspersed with some beautiful, spring-like, sunny days.Today,the first day of my half term holiday, is another of the dismal ones. Tim is working, but we did start the day a bit later than usual.

This afternoon I decided to make some 57 flapjack. Tim is an addict, but although I’ll eat some it isn’t a favourite of mine. I took the opportunity to use up some bits from my baking cupboard, and a secret ingredient!

Pauline and Tim, very kindly gave us a jar of their delicious apple, citrus, whisky mincemeat before we left France last November, with strict instructions not to use before Christmas!

 

Just in case you think Tim might be responsible for the dodgy photographs, I claim full responsibility!

The basic recipe works well and I add whatever I have available to add taste.

Ingredients:

• 125g butter
• 125g soft brown sugar
• 75g golden syrup (2 tablespoons)
• 250g oats (some can be replaced with ground almonds)
• Optional: apricots, dates, nuts, mincemeat, chocolate topping, ground ginger etc

Method:

• Melt butter, sugar and syrup together with any optional ingredients.
• Add the oats and mix thoroughly.
• Place into a greased baking tin and press down with a palette knife and bake for 25-30 minutes at 180̊C until golden brown.
• Allow to cool for a couple of minutes and cut into fingers.
• Cool completely before removing from the tin.

I usually make four times the recipe and freeze three packs.

I’ve just found a recipe which uses condensed milk to give a more fudge-like taste.

Maybe tomorrow…