Yum yum for your tum tum!
A great christmas snack that is more-ish and delish! Great for cute prezzies for family and friends, or even a nice gift for your belly! Its also easy to adapt if you want to try something else! Have fun making this and please let me know how you get on (:
[Also, all dairy items can be removed and replaced with alternatives, still tastes great and works in the exact same way (yaaaaay!)]
- Daedric Princess favorited Christmas Flapjack! 23 Oct 11:37
- Hester A. entered her project Christmas Flapjack! to Secret Santa 11 Dec 23:25
- Janet W. favorited Christmas Flapjack! 17 Dec 00:05
- Sarah T. favorited Christmas Flapjack! 01 May 00:46
- Kaiulani W. favorited Christmas Flapjack! 10 Jul 01:13
- Hester A. entered her project Christmas Flapjack! to Secret Santa 25 Dec 12:48
-Preheat your oven to 150'C (not sure on gas marks but i'm sure you can google dat shizz). Grease your baking tray and line with baking paper on the bottom, I always forget to do this and you end up with a sticky mess :/ boo!
-In a medium sized saucepan add your softened butter, sugar and golden syrup and heat on a medium heat until all the butter has melted and you are left with a heart attack in a saucepan (don't worry its the kind you'd be glad to die from!). Remember to stir it occasionally to prevent burning.
-Now add your spices, I use a pre mixed set of spices which I love of: orange peel, cassia, nutmeg, ginger, cinnamon, cardamon and caraway seeds all ground together, but don't fear this is the kind of thing that whatever spices you think 'that smells like Christmas!" use! Give it a good mix and take off the heat.
-Add your oats and currants and mix, mix, mix! Have a little nibble and adjust the taste anyway you like, if you have used unsalted butter you could add a teaspoon of salt just to balance the flavour if it is too sweet just make sure it is all mixed in y'know so no one gets a mouthful of salt, that would be bad...
-Put all of your laaaavly sticky, gooey mixture into your baking tray and level it out, making sure to push it down to ensure there are no bubbles or gaps (: Bake for 30-40 mins, every oven is different hence the 10 min gap. Just keep an eye on it, then take it out when it is all lovely and a dark golden colour, it will have risen just a little. Leave to rest in the tray for 10-15 mins.
-Once rested, slice it up however you want, my batch usually makes 16 but I'm pretty generous in depth, well everyone likes a chunky flapjack! Leave to cool in a fridge, and then devour! (:
I like to serve mine with a chocolate ganache topping with cranberries and walnuts scattered on top. If you'd like the method for this just message me (: