Today felt like a flapjack day, my tried and tested recipe is from The Dinner Lady Cookbook by Jeanette Orrey. However, as usual I can’t leave a good recipe be, I have to play with it. I normally add apricots to the recipe. Today I tried mango and a linseed breakfast topping mix from Lidl.
First the butter, sugar and Golden syrup are melted in a pan.
I do this on a low heat and let it boil a little, as this seams to create a more chewy toffee-like flapjack.
can you see the bubbles?
Whilst this is happening I weigh out the oats, then mix in the vanilla essence and about 1oz of dried mango, which I cut into small pieces about the size of raisins.
Normally this takes about the same amount of time as it takes to melt the butter mixture and boil it a little. I turn off the heat then poor the dry mix into the wet mix.
I mix this until the dry mix looks completely wet.
Then put it in a prepared tray, I place a silicon sheet in my flan tray to line it, it makes the flapjack really easy to remove even if you forget to take it out when its still warm. I flatten it with a silicon spatula,
I decided to sprinkle some linseed cereal topping over it today, just a tablespoon full, it does look colourful.
I then cook it till it is golden brown and bubbling around the edges, it never seams to take as long as the books say and is usually done in 10 minutes.
AS soon as its out of the oven I divide it into portions in the tray and leave it to cool.
It can then be taken on a beach picnic like we did today.
PS Something Jeanette does which I haven’t seen in other recipes is measure the golden syrup by weigh rather than tablespoons, I guess this is because of the large volumes she makes when she’s cooking at school. I find this best to do by putting the golden syrup on my scales, zeroing them and then taking the weight I need as a – figure. It makes for a really consistent result.