I think everyone has a handful of easy recipes that they make over and over again because they are simple and they taste good. They become a weekly feature in the home, and almost a habit for the baker, until one weekend, you forget, or have commitments that prevent you from making that regular batch, and suddenly you break the habit and don't have any for ages. Chocolate Brownies are one of mine, and Flapjack is another.
I adore flapjack for its simplicity, a few ingredients in a bowl, bake it and done, and also because it just about convinces me that I'm taking a healthy choice over cake or pudding... ok, I said just about!
|Honey, Fruit and Nut Flapjacks|
I particularly like this recipe for two reasons, one because I have adapted it over time to have the easiest list of ingredients and quantities to remember by heart, and secondly because of the use of honey rather than golden syrup, which gives the flapjack a really subtle flowery taste rather than sticky sweet. (You could always directly replace the honey for golden syrup if you wished however.)
100 grams butter
100 ml honey
100 grams golden caster sugar
200 grams rolled or porridge oats
100 grams mixed fruit and nuts (I have used chopped hazelnuts, dried apricots, mango and pineapple, and glace cherries here, - but feel free to mix up to your tastes with this - you could have lots of flavours like me, or keep it simple with one or two key ingredients)
Makes 16 square flapjacks, or 8 breakfast bars.
To make the flapjacks, line a 20 cm square tin with baking parchment and grease well.
Put the butter, honey and caster sugar in a saucepan, and heat until the butter and sugar are melted and then stir all the ingredients until well combined.
Meanwhile put the rolled oats, fruit and nuts into a large bowl and stir together. Pour over the butter and honey mixture, and stir well until all of the oats and fruit are coated.
Transfer the mixture to the lined tin, and spread evenly, pushing the mixture into the corners and pressing down flat with the back of a spoon or spatula.
Bake in the oven at 180 degrees for 15 minutes, or until lightly golden on top. Avoid letting the edges burn.
Remove from the oven, and place on a cooling rack still in the tin. Leave to cool for 3-4 minutes, and then whilst the mixture is still warm, use a pallet knife to slice the flapjacks into the sizes required.
Leave in the tin to cool completely, then lift out of the tin using the baking parchment. You may need to re-cut the slices here with a knife, by just cutting through the marks made with the pallet knife.
Flapjacks will keep well in an airtight tin for 7-10 days... not that they have ever lasted that long in our house...