My friend Trupti mentioned she makes flapjack with condensed milk (which surprised me as she is very slim). Since I’m still in search of the perfect flapjack recipe and I needed to make cake for eating as we walk the Thames barrier to Tower Bridge section of the Thames walk with my cousin Yasmin today I thought I’d have a search on the internet. The following recipe has been reworked some from the info I found to turn it into a recipe.
These flapjacks were very different, closer perhaps to good commercial flapjack in they had a softer texture although still chewy. They were also paler in colour. The families conclusion was they these were pretty good, although I found them a little sweet. I tried with a little less sugar which worked and adjusted the recipe below.
As suggested in the comments I’ve tried freezing them and they freeze very well.
- 300g Butter
- 4 tbsps Golden Syrup
- 300g Demerera sugar
- 1/2 tin Condensed milk
- 500g Porridge Oats
- Preheat the oven to 160 C.
- Line a 30 x 23 cm traybake tin with baking parchment.
- Melt the butter in a large saucepan over a medium heat.
- Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. (Don’t rush by turning the heat up, the sugar will start to caramelise. If it starts to boil take it off the heat)
- Add the condensed milk and mix.
- Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky.
- Pour the mixture into the tray bake tin and spread evenly.
- Bake in the oven for ~15mins.
- Take them out when they just start to go brown round the edges, don’t leave longer than this. If they’re still squidgy in the middle that’s fine, they set on cooling.
- Leave them to cool before cutting into small slices with a sharp knife (these can still be cut into slices the next day.
In my last post I mentioned I was baking afternoon tea for someone with dairy, egg and nut allergies. Whilst I’m still searching for the perfect butter flapjack recipe I reasoned I could substitute butter for a dairy free spread that did not have a high water content and not go too far wrong.
These were good, not as good as butter flapjacks and they were quite sticky but my godson loved them, ate lots at tea and took every flapjack that hadn’t been eaten home with him 😀
- 3 tbsp golden syrup
- 250g/9oz soft light brown sugar
- 250g/9oz dairy-free margarine
- 450g/16oz rolled porridge oats
- Preheat oven to 170C.
- Put golden syrup, sugar and margarine into large saucepan and heat gently until melted.
- Add the oats to the pan and mix well.
- Place in greased and lined traybake tin press down then bake for 15 mins.
- Leave to cool in the tin for 15 mins before turning out.
- Slice into portions.
I love these little cookies, you can make them to hang on the Christmas tree but I didn’t have a second tree this year so not enough room. Usually I do a second tree between my kitchen and dining room that I decorate with edible decorations but this year I needed to put up a second table on Christmas day as there were 12 for Christmas dinner so I just couldn’t fit it in.
I doubled up the quantities and since they were for giving away after Christmas rather than to hang on a tree I baked the stars cut out from the middle as little cookies to mix in. They look lovely in a cellophane bag with ribbon
I also doubled the ingredients as the recipe in Christmas Cooking (Usborne Cookbooks) had 1/2 egg! If you were just making shining star biscuits the quantities below would make about 30 – 40.
- 100g/4oz light soft brown sugar
- 100g/4oz softened butter
- 1 small egg
- 230g/9oz plain flour
- 30g/1oz cornflour
- 2 tsp mixed spice
- solid boiled sweets
- Mix the sugar and butter together very well until there are no lumps
- Break egg into a separate bowl and mix well, then add to the butter mixture a little at a time mixing in well
- Sift flour, cornflour and mixed spice into the bowl and mix well
- Squeeze the mixture with your hands until a firm dough is formed and make into a large ball
- Sprinkle work surface with flour and roll out dough until it is 4mm/0.25in thick
- Line baking tray (I just greased mine and it was ok). Use cutter to press out lots of stars.Use fish slice to put them onto tray (this is much easier done now rather than after you have cut out the middle).
- If you are planning to hang on a Christmas tree make a hole in each star by pressing a straw through the dough near top of one of the points.
- Use a smaller cutter to cut hole in the middle of each star. The hole should be slightly bigger than the sweet. I used the smallest star cutter, the book suggests a round cutter. I think a round cutter would be better if you were making a hole to hang on a tree.
- Either squeeze the pieces of dough into a ball and roll out again. Since I have nice little star shapes I baked those as well. Roll out excess and cut out more cookies.
- Drop a sweet into the hole in each star shape.
- Bake the shapes for 10-12 minutes then take out. Leave them on the tray until they are cold.
I made this cookie Christmas tree from a cookie cutter set I bought 2-3 years ago from Cox & Cox (they don’t do the set any more but you can get similar sets from amazon Wilton Cookie Tree Cutter Kit). I baked the cookies a good week before I assembled the tree and kept them in a tin. Tonight we had parents of friends of our boys coming over and I wanted a fairly easy dessert so I assembled the tree. This was lovely with coffee and between 4 adults and 4 teenage boys we ate almost all the tree!
We have friends with children/teenagers coming to dinner next week so I think I’ll make this again. This would also make a nice present wrapped in cellophane and ribbon.
- 600g/22oz Self raising flour
- 110g/4oz cornflour
- 350g/12oz butter, diced
- 350g/12oz caster sugar
- 4 egg whites
for assembling and icing the tree
- 120-150g royal icing sugar
- 75-100g icing sugar
- Preheat the oven to 180C/Gas 4/350F
- Grease 3 large baking trays
- Sieve the flour and cornflour into a bowl
- Rub in the butter and stir in the sugar.
- Stir in enough of the egg white to get a fairly soft dough
- Knead lightly until smooth and roll out until 5mm thick.
- Stamp out two of each size of every star with each size of cutter (the set contains 10 cookie cutters).
- Bake until cookies are a pale golden colour
- Cool cookies and keep in an airtight container until you are ready to assemble
- Sort cookies into size order on the counter where you are working
- Make up the royal icing sugar into a stiff mix and use to stick the biggest cookie to the plate then use to stick each cookie onto the tree in size order. As you assembe you need to twist/offset the cookies so you get a layered effect.
- Make up plain icing sugar into a more liquid mixture and drip onto the tree.
- Add silver balls or sprinkles to decorate.
Shortbread has an easy way to remember the ingredients – a ‘1, 2, 3’ rule. One part sugar to two parts butter to three parts flour. For shortbread you really do need to use good quality ingredients. You can use either caster sugar, granulated sugar or brown sugar each changes the taste or texture a little, I prefer granulated sugar for my plain shortbread.
You can use a mix of flour together with ground rice or semolina, (my personal preference is for 1/3 ground rice, 2/3 flour), you can even substitute some ground almonds for flour. If you want chocolate shortbread you can substitute cocoa for some flour (instead of 300g flour, 260g flour and 40g).
You can add a wide variety of flavours:
- chopped nuts of your choice (pistachio, hazelnuts etc)
- citrus fruit zest
- chocolate chips
- dried fruit
- crystallised ginger
I’ve given basic quantities below for a a 20cm tin.
- 100g sugar
- 200g unsalted butter, cubed
- 300g flour
- Preheat the oven to 180C
- Mix the flour and sugar, either by stirring in a bowl or by giving them a quick blitz in the food processor
- Rub in the butter, this is amazingly easy in a food processor! If you are using a food processor blitz until you get just past the breadcrumb stage and it is starting to clump together as a dough.
- Press into a greased 20cm loose bottomed tin and score the top into pieces
- Bake for about 25mins. If you’re making chocolate shortbread watch it a little more carefully as it burns more easily.
- if you can see the scored lines mark them again as soon as the shortbread comes out of the oven, then sprinkle with caster sugar whilst still in the tin.
- Leave to cool in the tin before turning out.
- Carefully cut along the scored lines with large sharp knife
These are the best ginger biscuits I’ve every tasted! my boys agree with me. The relative quantities of ingredients with other ginger biscuit recipes is not major but it obviously is significant. The size of walnuts used in the The Great British Book of Baking: 120 best-loved recipes from teatime treats to pies and pastiesis rather larger than in Mary Berry’s books as well. This recipe made 24 large biscuits. The biscuits were slightly cookie like with a bend rather than a snap. I will be baking these again soon. I’ve used all my stem ginger but I have a jar of crystallised ginger in the cupboard to use up. They stack well and look pretty in cellophane bags with ribbon so would make good presents.
- 350g self raising flour (or 350g plain & 3 tsps baking powder)
- 1 tbsp ground ginger
- 1 tsp bicarb of soda
- 200g caster sugar
- 115g unsalted butter
- 85g golden syrup
- 1 free range egg
- 35g (2 pieces) stem ginger drained and finely chopped
- Preheat oven to 170C/325F/Gas 3
- Grease 3 baking trays
- Gently melt butter and golden syrup in a pan over a low heat and set aside until barely warm.
- Sift flour, ground ginger, bicarb of soda and sugar in a large mixing bowl
- Pour cooled and syrup mix, beaten egg and chopped ginger into the bowl with the flour mix and mix with a wooden spoon and combine thoroughly.
- Roll mixture into 24 (large) walnut sized balls and place on prepared baking trays well apart to allow for spreading.
- Bake in oven for 15-20 minutes until a good golden brown.
- Leave biscuits to cool on trays for a couple of minutes then transfer to a wire rack and leave to cool completely.
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.