English Flapjacks Traybake Recipe for a Lunchtime Treat
My daughter Chelsea has an allergy to almonds and hazelnuts, no other nuts, and yes I've been told that strictly speaking almonds aren't nuts, just like I've also been told that tomatoes aren't vegetables BUT when you go to a supermarket you will find that the almonds are in the nut section and the tomatoes are with the vegetables, that must tell us something.
Back to my daughter and her almond allergy ... all sorts of things have almonds in them, especially baked goodies, and they are goodies aren't they? Because of her allergy I do a lot of baking and one of our favourites is Flapjacks, I have no idea if they are called this in other countries because I couldn't find a category for them when I looked and ended up putting these in the Brownies section. Feel free to tell me I'm wrong, I get that a lot.
Now these flapjacks aren't the light things that come in cardboard boxes and taste much like the box they came in, these are easy, quick to make, heavy, decadent, buttery pieces of joy and full of flavour.
Something I have noticed in a lot of recipes books (including Mary Berry's Baking Bible) is that 100g = 4ozs, and 200g = 7ozs, and 225g = 8ozs most primary school kids can tell you that something in there just isn't right. So being an inquisitive sort of person (and a perfectionist - see I can accept my problems), I weighed 100g of sugar and found that when you switch it to ounces it actually equals 3.5 ozs, so ... for accuracy, which is what you need especially when you're baking, stick to either one type of measurement, be it cups, ounces or grams, it doesn't matter which as long as you don't mix and match. And if you find that a recipe doesn't work perhaps you should try using the other measurements and see if it makes a difference.
So the quantities below may not be correct according to one another but they will make great flapjacks whichever measurement you choose to follow.
200g / 7ozs Unsalted Butter
225g / 8ozs Demerara Sugar
75g / 3ozs Golden Syrup
275g / 10ozs Porridge Oats, Organic and preferably jumbo size
100g / 4ozs of glistening fat Raisins, Organic
- Pre-heat your oven to 160ºC / 325ºF / Gas Mark 3.
- While your oven is heating grease a baking tray which should be about the 12" x 9" size, and sometimes I line mine with baking parchment/paper but that's entirely up to you.
- Over a medium heat place the 200g of butter in a large pan, add to this the 225g of Demerera Sugar and the wonderful sparkly 75g of Golden Syrup.
- Once everything has melted add the 275g of Porridge Oats and the 100g of little fat glossy Raisins and mix everything thoroughly ensuring that all the oats are coated in the sugary mixture.
- Pour the sticky (hot) mixture into your prepared tin and press flat with the back of a wooden spoon or a spatula.
- Place the tin in the centre of your oven and bake for 35 minutes or until it is a pale golden brown.
- Remove from the oven and leave to cool in the tin on top of a wire rack for 15 minutes.
- Mark it into squares, as big or as little as you like and leave to finish cooling in the tin.
Note: I have used raisins in this recipe, but I also use Bing Cherries or Pecans which I adore, and on occasion and requested by the kids chocolate chips - all are as equally scrumptious as one another. Or you could really push the boat out and make them with these amazing Bing Cherries covered in Chocolate and take them to a whole new level of scrumptiousness.
So much better than the ones you buy in the shops, and a great thing to pop in the kid's lunchboxes, and your mouth - Happy Eating!
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