Greetings chums and how are you this fine day? Before I launch into the actual how to of this recipe I should probably let you in on a little secret…I’ve never made flapjacks before (despite the fact I adore it and think that it’s legitimately allowed as a breakfast food – it’s the oats). ‘Why?’ I hear you cry? Well I’m ridiculously worried I’ll suck at it. The consistency of a flapjack is so vitally important that I fear I’ll never be able to achieve the perfect chewy yet soft consistency that I favour. And I’d be devastated (and not to mention severely pissed off) if I spent all that time making them only to realise as I took that first bite that they actually tasted a bit shit really. So with that concern in mind I’ve always stayed clear of them. Recently I made flapjacks for the first time ever so I thought I’d share the brilliant recipe with you!
They were piping hot but I still nibbled at them!
At the weekend I had a massive flapjack craving and thankfully the ingredients were in the cupboard so I thought I’d give it a whirl…and they were magnificent! Just the perfect consistency, thank goodness. They were chewy and soft and golden and just delicious. There’s a chance I might have eaten five in one go…they were that good it would have been rude not to! The recipe’s below in case you fancy giving them a whirl – you won’t regret it I promise! Flapjacks rule!
A half eaten flapjack
The all important ingredients:
- 350g butter
- 1tbsp/15ml golden syrup
- 225g golden caster sugar
- 450g jumbo oats
And the super-simple recipe:
- Melt the butter
- Add the sugar and golden syrup and bring the mixture to the boil
- Remove from the heat and add the oats. Stir together well
- Pour into a lined baking tray and spread out evenly
- Bake for 25 minutes on 180oC (until the top turns golden)
- Remove from the oven and allow to cool for 1 minute before cutting into squares
- Then leave the flapjacks in the pan for another 15 minutes before separating them and moving them to a wire rack to cool
- Eat and eat and eat until they’re all gone – hooray!
Ready and waiting to be eaten!
Have you ever made flapjacks and were you successful with the consistency?
– Fi x
This recipe was originally posted on The Adventures of Fi.
For some inexplicable reason I’ve realised that we haven’t discussed biscuits that often on this blog. How absurd is that. I mean I love biscuits and cookies, whether they’re chocolate or raisin, plain or covered in chocolate they’re a staple in my diet and life is always that little bit better when you have a full tin of them. Hooray for the fact that we replenished our rich tea stocks today – anyone else partial to a hot chocolate and rich teas of an evening? Tell me that’s not just me?!
Anyway I plan to rectify the lack of biscuit chatter today by sharing some biscuits we’ve made recently. They were discovered over on Amanda’s blog Rhyme and Ribbons a while back and we finally found an occasion to make them about a month ago when we headed off to meet gorgeous baby Isabella. We didn’t in fact take them in the end, but more on that after the recipe! When I first discovered them I knew I’d need to make them soon, mainly due to the name – soft monster cookies. Awesome name right? Thankfully they’re just as tasty as the name suggests and I think everyone will be had pressed not to eat three per sitting – go on I dare you not too!
As ever you can of course follow the recipe that Amanda shared, or you can follow our slightly amended one – I imagine either recipe will result in scrumptious biccies!
So first up you will need:
- 1/2 cup butter/margarine
- 1/2 cup soft brown sugar
- 1/4 cup caster sugar
- 3/4 cup crunchy peanut butter
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp baking soda
- 1 1/2 cups flour
- 1 cup M&Ms
- 1/4 cup chocolate chips (a mix of white and milk chocolate)
Now get combining and baking like so for delicious cookies.
- Mix together the butter/marg and both sugars
- Next add the peanut butter (make sure you have a sneaky snack of PB at this time, you know in case it’s gone off…), egg and vanilla and mix everything up
- Now add the flour and baking soda until all combined and it’s looking delicious!
- Finally fold in the chocolate chips and M&M’s (next time I might add raisins to get a bit of a fruity mix in there – just a thought for you all)
- Line your baking tray and plop the balls of dough onto the tray, pressing them down gently
- Bake for 10 minutes or so on 180⁰C before removing them, letting them cool (just a little) and eating three whilst they’re warm. Yummy!
One very key piece of advice, from someone in the know… don’t drop the floppy silicone baking sheet you’re using on the floor as you take them out the oven too soon. As the biscuits will land on the floor and you’ll only end up with eight biscuits and not the planned 16. And if you only have eight and two days before you go to your friend’s house you know you’re going minus the biscuits as they’ll be in your tummy in less than 24 hours! Or so I learned anyway!
Consider it a lesson that I learned that you now don’t need to experience, you can can just learn from my pain – aren’t you lucky! Anyway hands up if you’ll be baking biscuits soon – come on you know you want to! Happy baking!
– Fi xxx
So neither Fi or I have given anything up for Lent. Personally from past experience I know that if I do give anything up I then tend to go a little bit manic once Easter happens and I finally allow myself to eat chocolate or sweets again! Seriously in previous years I’ve been known to be on a complete sugar high for at least seven days after Easter Monday. Even without the excitement of Lent ending we are both still eagerly anticipating Easter weekend. Eggs have been bought, hot cross buns have been sampled, we’ve planned the baking of the Easter bread and butter pudding and started to plot the Easter Egg hunt. The only think missing is the making of these Easter nests. These are classic treats for this time of year and we’ve been making them for as long as I can remember. So it’s high time we shared this recipe with you all on CB&E.
- Take one bar of chocolate – for us it has to be the purple wrapper from Mr Cadbury – and melt in a bowl over boiling water on the hob or in a microwave.
- Once all the chocolate is melted pour your choice of cereal into the chocolate. Here we like to use either Rice Crispies or Shredded Wheat as both can be made into perfectly shaped nests. You want to make sure all of the cereal is well covered.
- Next spoon the mixture into cupcake cases, and top with three mini eggs.
- Place in the fridge to harden.
Voila, all done. Now sit down, relax and enjoy these tasty morsels of Easter fun.
These crispy cakes are so simple to make and absolutely delicious. I think there much better than the chocolate kind.
All you need is:
4oz toffee or soft caramels
4-6 oz Rice Krispies or Cornflakes
Melt the margarine, marshmallows and toffees in a saucepan on a medium heat.
Once melted mix in the cereal a bit at a time until the mixture sticks together.
Press into a tin and put in the fridge to cool.
Once it hardens cut into squares.