Читать книгу Rachel’s Food for Living - Rachel Allen - Страница 25

These flapjacks really remind me of when I was little, cooking with my sister and mum. The flapjacks were never safe from us – we used to eat most of them before they had even cooled! Perfect with a glass of cold milk.

MAKES 25–30 FLAPJACKS VEGETARIAN

350g (12oz) butter

2 generous tbsp golden syrup

175g (6oz) light muscovado or soft light brown sugar

1 tsp vanilla extract

75g (3oz) plain flour

375g (13oz) oats

1 Preheat the oven to 180oC (350oF), Gas mark 4.

2 Place the butter, golden syrup, sugar and vanilla extract in a large saucepan. Bring up to a simmer and stir, allowing the butter to melt. When the mixture is smooth, take off the heat and add in the flour and the oats. Stir to mix and spread into a Swiss roll tin measuring 25 x 38cm (10 x 15in).

3 Bake in the oven (not too close to the top or it will burn) for 20–25 minutes or until golden. Cut into squares or fingers while still warm. Remove from the tin carefully while they are still slightly warm and allow to cool on a wire rack.

Variations

This is a great basic recipe to which you can add the following for a change:

Fruity flapjacks: 100g (4oz) of raisins, sultanas or chopped dates – or even chocolate chips!

Banana flapjacks: 1 mashed banana added into the wet ingredients (also good with chocolate chips!).

Flapjacks with seeds: 75g (3oz) seeds, such as pumpkin or sesame.

Ginger flapjacks: 75g (3oz) finely chopped crystallised ginger.