One of our lovely anaesthetists brings us these rather yummy flapjacks on a Sunday if we have the misfortune to be working.
6oz self raising flour
2oz linseeds
8oz jumbo oats
2oz pumpkin seeds
4oz of whatever! Dessicated coconut, dried cranberries, apricots, peanuts, chopped stem ginger, raisins, walnuts etc - you decide what you fancy.
8oz unsalted butter
6oz demerara sugar
2 tablespoons golden syrup.
2 greased swiss roll tins or similar
Preheat the oven to 190°C, 375°F, gas mark 5
Put all the dry ingredients (not the sugar) together in a large mixing bowl. Melt together the butter, sugar and syrup over a low heated. Add the melted ingredients to the dry and mix well. Split between the two tins, spread evenly and press down but not too firmly. Bake until golden, Dr Hopwood never me gave the exact cooking time, but at a guess around 20-30 minutes, I usually check at 20 and take it from there. Mark into bars or squares on removing from the oven. Remove from the tin when cooled.
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