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New Blackmore Vale, 13th May 2022
blackmorevale.net
Food & Drink
Granny’s flapjacks are the business!
by Mrs Simkins A friend of mine’s Granny used to make amazing flapjacks. I like to crack on that I’m a bit of a flapjack whiz myself – but my own recipe is a really simple mix of just butter, golden syrup and oats. Anyway, I said I’d try his Granny’s and I must say I take my hat off to her – these are just the business! They taste like those ‘home-made’ upmarket flapjacks you can buy in posh village shops – but much better, obviously! Thank you, Jon, your Granny is amazing! The only change I made was to use butter rather than block margarine, but use that if you prefer (and make this a totally vegan sweet treat).
Traditional flapjacks
(Serves 12) 250g (9oz) salted butter 200g (7½ oz) sugar (golden granulated works well)
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1 rounded tablespoon golden syrup ½ teaspoon bicarbonate of soda 225g (8oz) flour 225g (8oz) rolled oats • Preheat oven to 160C (fan ovens) gas mark 3 or equivalent • You will need a greased 20cm (8 inch) square baking dish or brownie tin, the bottom lined with greaseproof paper cut to fit • Melt the butter, sugar, golden syrup and bicarbonate of soda until the sugar has lost its grittiness. • Cool slightly and sieve in the flour gradually, folding it in with a metal spoon. Next stir in the oats in batches. • Press the mixture into the dish, smoothing it down well with the back of a wet tablespoon. Bake for 20-25 minutes until pale golden: don’t over-bake. • Remove from the oven and leave to settle and firm up a bit for around 10 minutes. Mark into pieces while still warm. Store in an airtight tin when completely cold.
Tips
Jon’s Granny clearly had highly developed arm muscles, just like my own Nana, because this is quite a stiff mix. If you prefer, start mixing by hand and then finish off in a food processor with the normal blade attachment. This works brilliantly: grinding the oats slightly and producing a beautifully fine-textured flapjack. If the mix is a little too stiff, add 1-2 tablespoons of warm water to loosen. www.MrsSimkins.co.uk www.twitter.com/MrsSimkinsCooks info@MrsSimkins.co.uk
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