by Harry Ellington
13/06/2014
Ingredients: -
• 250g butter, plus extra for greasing
• 150g mixed dried fruit, like cherries, cranberries, apricots or prunes
• optional: 3 pieces of stem ginger
• 4 tablespoons golden syrup
• 200g brown sugar
• 350g oats
Method: -
• Preheat the oven to 150ºC/300ºF/gas 2
• Lightly butter a 20cm x 30cm (or similar sized), 4cm deep baking tray
• Chop up your dried fruit, if necessary, and finely chop the stem ginger, if using
• Put the golden syrup, sugar and butter into a large saucepan
• Place on a medium heat until the butter has melted and everything is bubbling and golden
• Take the pan off the heat and stir in the oats, dried fruit and stem ginger
• Pour the mixture into the baking tray and press it down with the back of a wooden spoon to make it smooth and flat
• Bake in the hot oven for 40 to 45 minutes
• Leave to cool in the tin for 15 minutes before cutting into portions with a sharp knife
• Don’t take the individual flapjacks out of the tray yet, though – leave them until completely
cool then use a fish slice or spatula to get right down to the bottom of the tray and lift them out
• Once cool,transfer to a wire rack or serving board to serve
• Store in an airtight container until needed
• Lightly butter a 20cm x 30cm (or similar sized), 4cm deep baking tray
• Chop up your dried fruit, if necessary, and finely chop the stem ginger, if using
• Put the golden syrup, sugar and butter into a large saucepan
• Place on a medium heat until the butter has melted and everything is bubbling and golden
• Take the pan off the heat and stir in the oats, dried fruit and stem ginger
• Pour the mixture into the baking tray and press it down with the back of a wooden spoon to make it smooth and flat
• Bake in the hot oven for 40 to 45 minutes
• Leave to cool in the tin for 15 minutes before cutting into portions with a sharp knife
• Don’t take the individual flapjacks out of the tray yet, though – leave them until completely
cool then use a fish slice or spatula to get right down to the bottom of the tray and lift them out
• Once cool,transfer to a wire rack or serving board to serve
• Store in an airtight container until needed
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