Delicious Flapjack – 20 August 2010

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Introduction:

Faced with sheer boredom and nothingness-to-doingness disease, I decided to dig out an old, fading photocopied recipe and make some delicious flapjack. After making them, I realised that – for future reference – it would be good if I had a typed version of the recipe, so here I am to share it with you.

Ingredients: Salt, butter, oats, sugar, and golden syrup Ingredients (makes 8):

  • 2oz (55g) butter
  • 1 rounded tablespoon of golden syrup
  • 2¾oz (80g) dark brown sugar
  • 3½oz (100g) quick-cooking porridge oats
  • ⅛ teaspoon (pinch) salt

Method:

  1. Preheat a 350°F/180°C/Gas 4 oven. Line an 8 inch (20cm) cake tin with greaseproof paper, and grease with kitchen roll and butter.
  2. Place the golden syrup, butter, and sugar in a saucepan over a low heat. Cook, stirring, until melted and combined.
  3. Remove from the heat and add the oats and the salt. Stir to blend.
  4. Spoon into the prepared tin and smooth the surface. Place in the centre of the oven and bake until golden brown (20-25 minutes).
  5. Leave in the tin until cool enough to handle, then turn out and cut into wedges while still hot.

Enjoy! Bon appetite. Except that’s French, and flapjack is very British. Ah well. Just eat it – it’s top quality nosh.

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Andrew Burdett

Andrew Burdett is a 20-year-old from Maidenhead in Berkshire. A self-professed "lover of life", he enjoys a busy calendar of activities and engagements. With regular involvement in the Scout Association and his church, he was made Head Boy in his final year at school. After a gap-year spent as a Teaching Assistant at a local junior school, he is now half-way through his Journalism Studies degree at the University of Sheffield. In his spare time, he swims, reads, and enjoys writing about himself in the third-person.