So I’ve decided, I’m going to blog this year. Tried starting last year but just couldn’t get into it. This year for me it’s about experimenting in my kitchen, starting today..
Maple & Walnut Flapjack
So welcome to day one in an exciting year. I’m officially letting everyone that wants to join me, into my virtual (okay real) kitchen. I don’t know why, but I’m obsessed with maple this year, it’s on my porridge, and is plunging into my baking. It’s not a new product, nor is it really a unknown or experimental product but for me it is. I’ve never liked maple, not ever, until 2012. Today is a spur of the moment flapjack – although let it be known I think many a baker bake on a spontaneous moment. My cupboards are always screaming to bake, you can hear them, I promise!
If you want to try this, do it. It’s going to be however you want it to be, flapjack is adaptable to everyone’s needs and likes. I love a gooey chewy flapjack. One that you can’t walk past without stealing a taste. It’s all about the syrup levels and baking time to achieve this.
You will need;
A wooden spoon
A lovely heavy bottom non stick saucepan.
200g of oats.
125g of butter.
125g of sugar (I use half white, half dark brown – for a good flapjack brown sugar is essential).
3tbsp of golden syrup
2tbsp of maple syrup (for a maple explosion use all maple instead of golden too).
To your hearts desire, crushed walnut.
To get started melt butter, syrup and sugars over a low heat. When melted take the pan off the heat and tip in your oats, nuts and coat well with the syrupy mixture. It really is that easy! Line a tray, the bigger the tray the thinner and crunchier the flapjack. I personally use a ceramic roaster, lined with baking paper about 20cm in size. I spread the mixture to the sides and don’t flatten but rough up for some added texture. Pop this in a pre heated oven at gas mark 4/180 Celsius after an initial 5 minutes I turn down to gas mark 2/150 Celsius for the remaining 20 mind until the edges are just turning golden. Then I remove from the oven and allow to cool for around 30-40 mins. Mind those tempted fingers, the syrup gets lava hot!! When cooled cut to desired size and enjoy with a proper English tea – just a suggestion 😉
Will be adding more soon, including experimenting with basil in cake baking, and also rose, when I can get hold of it. I’m excited for this year. Tell a friend to tell a friend and of course, happy baking!! x