The chair of the kids’ school’s Parent Staff Association is a lovely woman called Alison who – among other things – bakes cakes and treats for a good independent local coffee shop. To entice us to attend a meeting a couple of months ago she baked some of this amazing flapjack. Under its spell, we agreed to help organize a fundraiser. Seriously, it was just that good. A buttery, sugary, fruity festival of fun (rather than a health food, which the presence of oats might otherwise lead you to suppose, or at least hope). I have adapted it slightly - the chocolate on top is mine, all mine! Feel free to experiment until you find a combination of fruit that you love – this is great for using up odds and ends!
Alison’s fabulous flapjack
240g Butter
150g Honey
300g Sugar
240g Oats
150g Plain Flour
110g dried cranberries
110g dried sour cherries (or any mix of dried fruit that adds up to 220g)
150g Sultanas
30g sesame seeds
mix of white and milk chocolate (as much as you like!) grated or chopped
Grease a swiss roll tin (mine is about 34cm x 24cm) and pre-heat the oven to 180˚C.
Put the butter, honey and sugar into a saucepan and melt slowly. Bring it to a boil (remembering that the longer you boil it the chewier and more toffee-like it will be!) Add all the remaining ingredients to the pan apart from the chocolate and mix thoroughly.
Tip the mixture into the prepared tin and carefully flatten down. Bake in the pre-heated oven for 25 – 30 min until it is golden brown.
As soon as you take it out of the oven, sprinkle the chopped/grated chocolate over the top and leave it to melt. I like to leave it so that you can still see the flapjack beneath in part, but you can spread it out to completely cover, if you like.
Before it has entirely set, cut it into small squares (it’s rich!). Enjoy with a nice cup of tea, ahh…
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