30 October: Flapjack

Natalie over at the Yarn Yard has asked about my flapjack recipe. So here it is -

8 oz marge - but it tastes so much better with butter, so I always use butter.
4 oz sugar
4 oz golden syrup - for those who do not wish to weigh it, 2 good tablespoonfuls will do.
4 oz self-raising flour
12 oz oats.

The beauty of this recipe is that it is all mixed in one large saucepan, saving immensely on the washing-up. It has been in use for well over 35 years by me, and I may have got it from my mother - I really can't remember.

The butter, sugar and syrup are all melted over a low heat. The flour is stirred in, and I always leave it to stand for a few minutes so that the warmed raising agent starts to fluff it up. Then in go the oats, a good stir to mix thoroughly (you may, if you wish, add ginger or almond flavouring, though I never bother). Transfer to a tin - my favourite 10" square one is now sadly past it, and they don't seem to make that size any more, so I use a traybake sort of tin, about 10 and a half inches by about 7 and a bit. (That's probably a tidy metric size.)

The oven should already be heated - I forgot to tell you that at the beginning - to about 160 C or 170 C, depending on your oven , and it takes roughly 25 to 30 minutes to cook.

When it comes out of the oven, mark the pieces with a suitable tool, and leave to cool in the tin . If you don't mark it at this stage, it is much harder later on to do so and keep the pieces neat.

For a photo of a tray of flapjack cooling, click on the 'baking' label.

5 August: Cricket tea

Here are some scones for tea - Bowl Movement Cricket Club may be interested.


And a tray of flapjack -


This very easy recipe is a regular for us, and although it contains butter, sugar, and syrup, must be nutritious, with all those oats in it.

Perhaps I'd better do something strenuous today, to offset the tea-time goodies.