I’ve tried a lot of different flapjack recipes but still in search of the elusive ‘perfect’ flapjack. I wanted to bake something quick for the boys packed lunches last night so decided to give Mary’s ‘Fast Flapjack’ recipe a go. In her recipe she urged bakers to be careful not to overbake so I set the timer for 5mins less than her baking time to check and of course they were already a little overcooked (see pic above) 😦
They taste good, firm and chewy. I think maybe a little less sugar as well as slightly less baking time next time. I did hit on an ingenious way of weighing the golden syrup without making a mess of my weighing pan. I weighted out the sugar first, made a well in it then adjusted the weight and added golden syrup until the right amount was added. The whole lot then slide of the scale pan into the saucepan very easily. Not a life changing trick I admit but I was quite pleased with it.
- 225g (8oz) butter,
- 225g (8oz) demerara sugar,
- 75g (3oz) golden syrup,
- 275g (10oz) porridge oats
- Preheat oven to 160 degC / Gas 3. Grease a 12 x 9″ tray/roasting tin
- Melt butter in a large saucepan with the sugar and syrup then stir in the oats. Mix well and turn into the prepared tin and press down flat with a palette knife or back of a spoon.
- Bake for 35 (25-35 mins) mins or until pale golden brown. Remove from oven and leave to cool for 10 mins before marking into squares. Leave in the tin to finish cooling.
- Turn out of tin and cut into pieces
In my quest for the perfect flapjack recipe I thought I’d try the flapjack recipe from a book Bernadette bought for me called The Best of Irish Breads & Baking. It goes to the other extreme in quantities of butter and sugar/honey/syrup. I had to treble the quantities in the recipe in the book to get the right quantity of mixture for my flapjack tray. The original recipe said it made about 2 doz, they must have been minute!
My boys really liked the flapjacks although even they admitted they were maybe just a little bit too sweet and sticky. Anyway here’s the original recipe, I’d definitely adjust things with more oats to the rest of the ingredients another time.
- 75g butter
- 75g sugar
- 1 dsp golden syrup
- 1 dsp honey
- 100g rolled oats
- Preheat the oven 190 degrees C
- Put all the ingredients except the oats into a saucepan, heat until everything is dissolved
- Stir in the oats
- Turn mixture into a greased flapjack tin and press down
- Bake for about 10-15 mins until rowned but not hard
- Cut into squares while still warm
Inspired by the Great British Bake-off I’ve been planning a baking evening for the cub scouts. This is a group of 23 boys aged between 8 and 10. One bakes regularly and is really quite accomplished. I don’t know about the rest although I suspect the majority rarely if ever bake. The plan is to invite parents along for tea afterwards so we need cakes/biscuits that are ready to eat not long out of the oven. and we only have one oven in the scout hut with the possibility of getting access to a second oven in the nearby Guide hut. I’d like them to work in small enough groups that they really feel they have done the baking, not just assisted an adult.
So a bit of a challenge!
Some recipes were obvious to include. A couple of years ago I made Star biscuits out of a very slim Usborne Christmas Cooking book aimed at children with the local brownie group. The biscuits look fabulous with the stained glass window effect and they weren’t hard to make. And kids love using cookie cutters.
I felt a muffin recipe was worth including, these are so easy and lumpy batter is good so I’ve included a banana and chocolate chip muffin recipe.
I’ll include a no bake Krispie cake but don’t know which one yet.
For the experienced baker I’m going to find a bundt recipe and I have a nordicware fleur de lis tin.
Flapjacks would be good in include but I’m a bit worried about the length of cooking time and the lower temperature. I watched Episode 2 of Lorraine Pascale Baking made easy and her flapjacks looked good. She also did a savoury palmier which made me wonder about trying a sweet palmier for the cubs.
So I tried out a sweet palmier using bought puff pastry, and dissolved sugar butter and cinnamon. They proved to be very robust even straight from the oven. My cat Willow stuck her nose around the oven door as I opened it. I was worried she could burn herself and as I chased her away I dropped the tray. It landed right side up fortunately and although the baking parchment bounced off the tray the palmiers stayed on the parchment and none of them broke! They taste nice, I think I’ll increase the cinnamon and decrease the butter a little.
The cubs will need an adult hovering to help them keep the pastry rectangular as they roll it out and I suspect they will need some help rolling them up before cutting but they should be able to do a lot themselves. I’ll get Aidan to try tomorrow with the other half pack pastry following my typed up recipe and see how it goes.