Sunday, 4 January 2015

OK, here's my Winter Flapjack recipe.

Take a bowl and half fill with cranberries, and a handful of raisins, some sugared stem ginger and the peel of two oranges. Allow to marinade for 30mins in a tablespoon of red wine. A little orange juice is optional. That should weigh about 340 grams in total.
Put 100 grams of butter, 100 grams of sugar and 75 grams of golden syrup into a pan and stir over a low heat. After the butter's melted and everything's mixed in, add 225 grams of rolled oats and mix those in.
Add a little more ginger to the fruit and then add the mix, stir that in until it's evenly distributed through out the flapjack mix.
Whack it all in a tray (that you've already buttered/oiled and lined with grease-proof paper) and flatten with a spatula. The tray will only be half filled (the tray measures 30cm*38cm) because the original amounts are not enough to fill a tray this size. I doubled the amounts yesterday and it fitted into the tray perfectly. That is all presuming you like your flapjack Nic and thick like I do mine.
Then cook in your oven (no fan) at 180* for 20 mins. Cool for 5 mins outside the oven and cut into squares a size of your choice. Allow the squares to cool completely before removing them from the tray. Keep at room temperature or warm the flapjack up before serving if you keep it in the fridge.
P.S: You could be naughty and add some dark rum or gin instead of wine! Be careful not to have too many liquids though because nobody likes soggy flapjack. 😊
P.P.S: Or you could be imaginative and cut the flapjack into some crazy shapes! 😆😋

All the best if you try this! 😊