Friday, 19 October 2012
... isn't it funny how, as cooks, we go through life having never made certain foods... i've never cooked with polenta... i've never made samosa's... up until I started this blog 2 years ago, i'd never baked a loaf of bread... and until today i've never had rolled oats in the house, let alone made flapjacks... I know!
... neither The Viking or myself are fans of porridge so it goes without saying that we'd not go out of our way to purchase oats and so whenever i've had the impulse to make cookies, biscuits or flapjacks I'd have to find an alternative or just go without but my lovely neighbour Tracey bought me a book the other day - no, it's not my birthday, her motives are totally selfish... you see she thinks that if she buys me the book, i'll cook stuff for her... she's not wrong... and the book itself is called Biscuits, Baking and Cakes and is packed with absolute classics; tray-bakes, cookies, sponge-cakes... in fact it's perfect for making sharing-with-neighbours kind of food...
...the recipe on page 186 is for Fruit and Nut Flapjacks and I'm not sure what is was but I just really fancied making them... maybe it was the simple purity of it all and maybe it was the bowl-full of juicy apples that Sainsbury's recently sent me that inspired me but whatever it was i'm so glad I baked them.
apple and cinnamon flapjacks
you really can add any fruit to these and they'll work beautifully but it being apple and pear season I knew these would make a wonderful addition to the 'what to bake with all these apples' file... I used one Spartan and two Cox which came to the correct measurement... I think Russet's would work really well here too - all available as part of Sainsbury's whopping 52 varieties of apples and 10 varieties of pears that they currently have in-store.
makes 12 large flapjacks
8oz soft brown light sugar
6 tablespoons golden syrup
8oz grated apple (or same weight of other fruit)
12oz rolled oats
2 teaspoon cinnamon
- pre-heat the oven to 180C and lightly oil a traybake tin - I used a classic Swiss Roll tin.
- melt the butter, sugar and syrup in a pan and then once melted take it off the heat and add the oats, cinnamon and grated apple and stir well
- pour into the baking tin and bake for 20-25 mins until golden
- cool on a wire rack but cut them into squares whilst they're still a little warm.
these flapjacks are also perfect for Homemade By Fleur's Challenge Flapjack which i'm entering this month...
eat and of course, enjoy!