Yes it has been a while since I put anything up on my blog something which I have been feeling guilty over. However, I have been collating recipes to post so bear with me over the next few weeks as I have some lovely recipes to put up. The main reason for my absence was my son Isaac’s communion and all the baking and cooking that went into that (see pic below of end result).
So out of that I hope to post some recipes that I have been asked for, such as my Mother’s chicken liver pate with onion marmalade, key lime pie, from a friend of mine Colette Carty, but one that I have been asked for is the flapjack recipe, a picture of which I posted back in March. So here goes:
Flaked Almond Flapjacks
As with any recipe I’ve tried, I usually experiment until I find the right combination that works for me and my family. The basic flapjack recipe is a childhood favourite and when I’m feeling nostalgic, it’s one that I go back to. However, the following recipe is very much a tweaked one which me and my kids love! BTW, my husband doesn’t like sweet things, I’m not leaving him out of the mix ;O)
Flapjacks are one of those things that can take a bit of practice before getting just right. One of the main problems being that they can be too crumbly in texture, making them difficult to manage and cut into squares. So these are some of the things I’ve tried to get the texture right.
- Increase the amount of golden syrup (about 1 generous tbsp or more if you like) and reduce the amount of sugar (about 25g/1 oz) this gives a stickier texture.
- Alternatively bake for an additional 5 minutes, being careful not to allow them to go too brown. Remember all ovens differ so cooking time will really depend on your own oven temperature.
But I have found that allowing the flapjacks to cool completely in the fridge, does reduce the chances of them crumbling while cutting them.
- 350g/12oz butter
- 3 decent tbsp golden syrup
- 165g/5.5oz soft brown sugar (I use Muscodovo because I love the natural molasses taste)
- 1 tsp vanilla extract
- 75g/3oz ground almonds
- 375g/13oz rolled oats
- 75g/3oz flaked almonds
- Optional for decadence and total indulgence
- 200g/7oz plain chocolate.
- 30 x 23cm/12 x 9in swiss roll tin
Preheat the oven to 180c/350f/gas 4
Place the butter, golden syrup, sugar and vanilla extract in a saucepan and allow to simmer slowly. Stirring occasionally until the butter has melted and combined with the sugar and syrup, into a smooth dark sauce. In the meantime mix all the dry ingredients together, the rolled oats, ground and flaked almonds. Pour and mix the sauce thoroughly into the dry ingredients. Transfer this mixture to a swiss roll tin, smoothing out evenly with the back of a metal spoon.
Bake in a preheated oven for about 20 – 25 minutes or until golden brown. Remove from the oven and allow to cool thoroughly in the tin.
I love flapjacks with or without chocolate, however recently I have been adding a layer of 75% cocoa plain chocolate to the flapjacks and they are delicious. Also other than the flaked almonds try other combos such as raisins, cranberries. Or a great alternative is pecan nuts and the maple flavoured golden syrup instead of the original flavour, really scrumptious!
Anyway, if you are applying a layer of chocolate, allow the flapjacks to cool thoroughly, melt the choclate in a bowl (heat resistant of course) over a pot of simmering water. Pour the melted chocolate over the flapjacks and spread evenly. Allow the chocolate to cool before placing in the fridge (or freezer if you’re in a hurry!) Once cool cut the flapjacks into squares.
Then, enjoy with a nice cuppa Rx :O)