Flapjacks
My mother made these when I was young and when flapjacks were in the tin it was a sign that all was well.
I have been making the same recipe to give to people on my courses for over 25 years. One day I was walking in town and a lady came to tell me that she had attended one of my courses over 10 years previously and she said how she didn’t remember a word of what I said but that the flapjacks were good! Someone else said that what I really offer is flapjack therapy. There is something rather special about a homemade treat.
This recipe is quick and easy to make, stores well and a few pieces can easily be wrapped up in greaseproof paper as a small gift.
Ingredients:
5oz butter
1 tablespoon runny honey
4oz soft brown sugar (light or dark it doesn’t matter - dark gives a richer flavour)
12oz porridge oats – I use a mixture of jumbo and porridge oats
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Optional add-ins:
You may like to add the grated rind of an orange and some cranberries for a festive twist.
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Instead of 12 oz of oats, I sometimes use 8oz oats plus a mixture of any of the following: almond flour, sunflower seeds, pumpkin seeds, or ground flaxseed. As these ingredients are less absorbent than oats, I increase the amount of dry ingredients to 14oz.
Recipe:
1. Place butter in pan and warm so that it melts.
2. Add honey and then sugar – stir into a lovely sludge
3. Add oats and mix thoroughly
4. Put in greased tin – I use one that measures 12’’ x 7.5’’
5. Cook near the top of the oven at gas 4 for 15 -20 minutes depending on how you like them
6. Leave for 5 minutes and cut into squares
7. Leave to cool and then enjoy