Читать книгу The British Baking Book - Regula Ysewijn - Страница 49

Flapjacks

Variations: add a handful of chocolate chips, chopped pecans, cranberries,

dried blueberries, dried apricots, or currants, or replace the oats or spelt

flakes with your favorite muesli.

52

For 8–10 bars

2½ cups (220 g) rolled oats or

spelt flakes

14 Tbsp (200 g) butter

¹⁄

³

cup (100 g) golden syrup, maple

syrup, or honey

¼ cup (50 g) soft brown sugar

pinch of sea salt

butter, for greasing

flour, for dusting

chocolate chips, for topping (optional)

For an 8-inch square cake tin

Preheat your oven to 325°F and prepare the cake tin (see page 21).

Put the oats in a blender and blitz for 3 seconds (skip this step if you are using

fine rolled oats).

Melt the butter in a saucepan over low heat (make sure it does not bubble). Add

the golden syrup, brown sugar, and salt and stir until the sugar has dissolved.

Remove from the heat and add the oats or spelt flakes, plus any other optional

ingredients except chocolate chips for topping (see variations, below), and stir well.

Firmly press the mixture into the tin so the top is even. Bake in the middle of

the oven for 20–30 minutes.

For a chocolate topping, add the chocolate chips as soon as the flapjack comes

out of the oven. Once they have melted, use a spatula to spread the chocolate.

Leave the flapjack to cool in the tin for 15 minutes. Using the parchment paper,

carefully lift the flapjack out of the tin and cut it into bars or squares.

Many of my English friends really love flapjacks. You can buy them at almost any bakery, but they are so simple to make

yourself that you will never buy them again. A flapjack – not to be confused with an American pancake – is actually

a muesli bar made with oats, sugar, syrup, and butter. A flapjack is a blank canvas – often nuts, currants, other dried

fruits, and chocolate are added, but you can get creative and add whatever you like. I’ve given some variations below.

“Come, thou shalt go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings

and flap-jacks; and thou shalt be welcome.”

From Pericles, Prince of Tyre, by William Shakespeare