Thursday, 2 June 2011
After me,Alesha and Andrew got back from visiting my sister and nephew Rody, we decided to make a start on the flapjack.
It was our first time to make some flapjack so we decided to only do half the measurements in the recipe, to make a small one and see how it turns out.
The only part of the recipe we left out was the apples, as were not keen of apples in flapjacks. After our little princess Alesha putting alot of effort into mixing and waiting patiently for them to cook in the oven, they didn't turn out to good!
Abit too crunchy, don't think there was enough mixture for the oats and muesli, we know next time to add a little more. Or we could of went wrong somewhere along the line because we only done half the measurements.
Luckily we decided to only make a small portion.
They might of turned out abit too crunchy than normal but it hasn't stopped Andrew from eating some and also my younger sister Amy had a nibble when she visited earlier.
Here is the recipe I followed:
2-3 desert apples peeled, cores and sliced
225g (8oz) butter
225g (8oz) demerara sugar
2 tbsp golden syrup
200g (7oz) jumbo oats
75g (2 3/4oz) muesli
50g (2oz) raisins
Oven 180c (160c fan oven) gas 4
20 x 5cm (8 x 2in) shallow tin, lightly greased and lined
Put apple in small pan with 2tbsp water & simmer gently til soft enough to roughly crush (not puree)
Meanwhile melt butter, sugar & syrup in large saucepan over low heat. When melted remove from heat and stir in oats, muesli & raisins, mix til combined, adding a handful of oats or muesli if too wet
Spread half into the prepared tin, press firmly, spread Apple on top, cover with remaining mix and press firmly with the back of a spoon
Cook for 25-30 mins til golden brown. Cool 5 mins then cut into squares or fingers. Cool completely in the tin before removing. Store in airtight tin in fridge.