First of all, I have no idea who Flapjack & Knuckles are but I thought that Flapjack looked like a cool kinda guy!
Anyway, I was given a recipe for easy flapjacks last week and promised that if they were tasty that I would post the recipe up here for everyone else to give a go. The recipe suggested that one the flapjacks are baked, they benefit from being left overnight to cool. Based in this little tip, I prepared the flapjacks on Saturday evening and resisted the temptation to tuck in before they had cooled.
I was up early on Sunday morning to watch the Australian Grand Prix, armed with a cafetiere of strong coffee and a few squares of the flapjack I settled down on the sofa to enjoy the race. Soft, sweet, syrupy flapjacks and strong caffiene worked very well together , the flapjacks were very tasty. Therefore, as promised here is the recipe, courtesy of Paul Wilson.
750g butter (preferably unsalted)
450g golden syrup
500g soft brown sugar
1kg porridge oats
Feel free to add dried fruit if you wish, or cherries
Prep: 20 mins | Cook: 35 mins | Extra time: 8 hours, setting
1.In a large pan, on a low heat, melt butter, sugar and syrup till runny. Mix in the oats really well, making sure none are left uncoated by the butter-sugar mix.
2. Pour into a 20x30cm tray lined with baking parchment. Level out the mix with a spatula. Bake in a preheated oven at 160 C / Gas 3 for 25-35 minutes. (These should look seriously under-baked, that's the point. When they are done, if you grip the pan and give it a little wobble, it will look uncooked. This is perfect.)
3. Cover with a clean tea towel and leave for a whole day or overnight till completely cold. If you try and turn them out before, they will be ruined. When they are completely cold, turn them out and cut into squares. Wrapped in cling film or foil these will last a week at least. They freeze well too!
This is the recipe that Paul followed.
He added 1 tub of glace cherries but 2 would be better, whole or halved your choice.
As the gorgeous Nicola is a bit of a purist when it comes to flapjacks, I left the cherries out.
Anyone who knows Paul Wilson will know that sometimes the only time you know that he is in your house is when you hear the biscuit barrel being broken into. As someone with the occasional sweet tooth, I wonder what Paul would make of my plans to improve on this already delicious snack?