And that’s another kilo lost. Yay, go me 🙂 So is it so terrible that I decided that, since I couldn’t get all the new bag of porridge oats into the big storage container I usually use, that I could use up the excess by making Flapjacks? No, didn’t think so. A sweet and sticky treat, sure, and not one normally allowed whilst dieting but, as the saying goes, a little of what you fancy does you good, and now I’ve had my sweet indulgence, I’ll find it easier to stay on the straight and narrow. Well, at least until next weekend 😉
Oh, and by the way, although I used both nuts and dried fruit here, as long as it comes to the same amount (100g), you can use all nuts, all fruit, chocolate, desiccated coconut, finely chopped up glace fruits, chopped preserved ginger….endless list really.
- 150g unsalted butter (or use salted but leave out the pinch of salt listed)
- 125g sugar
- 2 heaped tbsp golden syrup
- 200g porridge oats
- a pinch of salt (see above)
- 100g combined weight fruit and/or nuts
Lightly butter a 30cm x 20cm metal baking pan (or a 20cm x 20cm square cake tin, it’ll just make the flapjacks a wee bit thicker). Put the butter, sugar and golden syrup into a large saucepan and heat gently, stirring until the butter has melted.
Remove the pan from the heat and stir in the oats and salt (if using). Add the nuts and fruit.
Mix well then transfer to the prepared tin. Pat the mixture down evenly with the back of the wooden spoon and it will be VERY hot.
Bake for 25 – 30 minutes at 150˚C then remove from the oven and leave to cool in the tin for 10 minutes.
Run a knife round the edges to loosen the flapjack and lightly mark out the top so you get 12 pieces. Once it’s cold, turn it out and cut into bars.
And I’d just like to point out that it wasn’t me who ate ALL of them and had to make more again on Sunday.