Saturday, March 23, 2013

Flapjacks with Seeds and Sultanas

Simona from Simona's Kitchen is hosting the English and Italian editions of Weekend Herb Blogging and this week I've sought comfort in an english classic - Flapjacks.

While I have made flapjacks in the past I thought I'd try a recipe from Mary Berry's Baking Bible - I couldn't really go wrong using a recipe from an English baking doyen. I have made a slight adjustment to the original recipe - it is sugar and butter rich so to add a little "goodness" I've used rolled spelt instead of rolled oats and added in sultanas, sunflower seeds and pepitas.

flapjacks© by Haalo

Flapjacks with Seeds and Sultanas
[Adapted from Mary Berry's Baking Bible]

225 grams butter, diced
200 grams demerara sugar
75 grams golden syrup
50 grams sultanas
50 grams sunflower seeds
50 grams pepitas
250 grams rolled spelt

Note: this comes together really quickly so it's important to have the oven pre-heated and baking try ready.

Grease and line a 20x30cm baking tray and preheat the oven to 160°.

Put the butter, sugar and golden syrup into a pan and place over a medium heat - melt the butter, stirring occasionally to ensure the sugars don't stick to the bottom of the pan. When the butter has melted and the mixture is smooth, stir in the rest of the ingredients.

Pour this out into your prepared tin, smoothing the surface with a palette knife. Be careful, the tin will be quite hot at this stage due to those molten sugars in the mix.

Place this in the oven and bake until golden - about 30 minutes. When you take it out of the oven it will look very soft but don't worry, it will harden as it cools. Don't be tempted to cook for a longer time as they will go from pleasantly chewy to rock hard.

Let them cool in the tin for about 20 minutes, then cut them into squares - leave them in the tin until completely cold.

1 comment

  1. I'm very happy for this week's collection WHB because I collect some of my favorite recipes, crunchy and tasty!
    Thanx for your recipe and here you're the link to the whole WHB#376:



© Cook (almost) Anything at Least Once | All rights reserved.