No 2 - Sarah's Flapjacks
Flapjacks
This recipe came from Sarah G.
What little yacht racing I still participate in these days is usually on a yacht called ‘Scarlet Jester’ as she campaigns Hamble or Warsash Winter and Spring series regattas on the Solent. Enthusiastic crew are sometimes in short supply but we are never short of sustaining sandwiches and one of Sarah’s comforting cakes. (The skipper knows where his best interests are.) Sarah (wife of said skipper) is a superb baker and a confirmed advocate of the Aga. Her kitchen is always a welcoming place full of colour, warmth and excellent food. She is generous with her recipes but I have never produced anything as good as what she pulls out of that Aga. Maybe it’s the circumstances in which it is consumed but these are the best flapjacks I’ve ever eaten.
Flapjacks
8 oz butter
8 generous tablespoons of golden syrup
6 oz sugar (make a couple of those ounces light muscovado or golden sugar)
16 oz rolled oats
4 oz mixed nuts
4 oz sultanas
½ level tsp salt
Set the oven at 175 o C (that might be a bit less for the fan oven people). Grease a 7 ½" x 15" tin or used a Teflon sheet (don’t use ordinary grease-proof paper).
In a large saucepan on low heat melt the butter and syrup. Remove from heat and add sugar, oats, nuts and sultanas, and salt.
Turn it all into the tin, and cook for 30-40 minutes until golden brown.
Leave it to cool in the tin for 5 minutes, then cut into squares. (Cut them while they are in the tin and still warm or they will fall to bits.) Put them on a wire rack to cool.
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They look delicious. I'm sure the circumstances of the consumption have a lot to do with their popularity.
ReplyDeleteFlapjacks are pancakes here, but this sounds delish. I just did the highlight and print of the recipe. this is something I can do for Ibs with a little substitution. I had wondered what would happen if i baked oats. now I know. thanks.
ReplyDeleteThey look wonderful. Well done you and Sarah
ReplyDeleteThey sound so very yummy indeed. And they look great.
ReplyDeleteThey sound good enough to eat😊.
ReplyDeleteLeave out the dried fruit nuts and salt - add flour coconut and bicarb and you would have Anzac Bicuits.
I never salt anything but always leave it in the recipes for the addicts.
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