Wednesday, 2 May 2012

Flapjacks

As often happens when I am studying I get peckish and bored, so in an attempt to stop myself from feasting on chocolate, crisps and other such delights I decided to look through my kitchen cupboard and see what I had the ingredients to cobble together.
After much rummaging I discovered sugar, syrup, butter and a large sack of Scottish porridge oats so flapjacks it was! It had a while since I had last made them so a recipe was needed and the Good Food site greatly oblidged and is one that I would recomend:

Ingredients:
4 oz Sugar, 6 oz butter, 1 desert spoon of syrup and 6 oz of Oats
Oven temperature:
Gas Mark 2 or 150 C
Method:
To start, place the sugar, butter and golden syrup together in a medium saucepan and heat until the butter has melted. Then remove the saucepan from the heat and stir in the porridge oats and a few drops of almond essence.
Now, press the mixture out over the base of the prepared tin, and bake in the centre of the oven for 40 minutes. Allow to cool in the tin for 10 minutes before cutting into oblong bars. Leave until cold before removing the flapjacks from the tin, then store in an airtight container.

The further I get into my dissertation the more random my snacks will probably become, so standby for some more unorthodox recipes from Laura' Kitchen.

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