Just back from holidays so have a backlog of tasty dishes to post – first up is a batch of flapjacks from Lorraine Pascale’s “Baking Made Easy” book, which tied-in with her BBC2 series.
“Baking Made Easy” is one of those rare books that not only looks and reads incredibly well, but every dish, sweet and savoury, is mouthwateringly tempting. I feel this is going to be my “go to” book for the next couple of posts!
Flapjacks are very easy to make – with no flour or eggs it’s difficult to go wrong making them, unless you leave them in the oven for too long. Preheat the oven to 150degC and line an 8in square baking tin with baking paper. Melt 175g butter in a medium pan over a low heat. Add 175g golden syrup and 175g muscovado sugar to the butter and heat gently – measuring golden syrup accurately is almost impossible because so much sticks to the bowls and spoons you use, so I normally just take an enducated guess based on how much is left in the tin i.e. 175g was about half what I had in the tin.
Once the sugar is dissolved and the butter melted remove the pan from the heat and stir in 350g porridge oats, the finely grated zest of a lemon and a good pinch of ground ginger. Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out onto a chopping board and cut into squares.