I’ve been away for a weeks holiday and found I really missed cooking. Having baked lots from Mary Berry’s Baking Bible I’m trying to use some of the other baking books I have on my shelf and found a recipe for Sticky nutty flapjacks in The Great British Book of Baking: 120 best-loved recipes from teatime treats to pies and pasties. These flapjacks were delicious! Slightly chewy, sweet but not too sweet. Held together well and the nuts gave a nice contrast of texture and taste. The quantities were perfect for the tin size. I’ll definitely be making these again.
- 125g unsalted butter
- 125g light brown muscavado sugar
- 2 tablespoon of golden syrup
- 200g porridge oats
- a good pinch of salt (optional)
- 75g unsalted mixed nuts (I used hazelnuts, walnuts and pistachios)
- Grease and base line 20cm square tin
- Heat the oven to 150 C/ 300 F/ Gas 2
- Put the butter, sugar and golden syrup into a pan large enough to hold all the ingredients. Heat gently, stirring from time to time, until the butter has melted
- Remove from pan from the heat and stir in the oats and salt (if using). Then stir in the roughly chopped nuts.
- Transfer the mixture to the prepared tin and spread it out evenly. Use the back of a spoon to gently press the mixture.
- Bake in the heated oven for 25 to 30 minutes, until golden brown. Remove from the oven and leave to cool for 10 minutes.
- Run a round-bladed knife around the inside of the tin to loosen the flapjack, then score into 12 or 16. Leave to cool before cutting the flapjacks.