I started with the recipe for "Basic Flapjacks" in the BBC Good Food "Cakes & Bakes".
You start with the basic ingredients:
175g/6 oz butter, cut into piecesNow that sounds like it might be a little bland, and more than a little rich. Some dried fruit, nuts...
140g/5oz golden syrup
50g/2oz light soft brown (muscovado) sugar
250g/9oz porridge oats
I reckon you could go up to 250 grammes more of dry ingredients without your flapjacks falling apart through stretching the "glue" too far. They're a little crumbly, but that's flapjacks.
|Sultana, apricot, walnut and pumpkin seed flapjack|
- walnuts - broken into pieces and lightly toasted in a dry frying pan until crunchy
- golden or dark raisins - halved if they're very big
- pumpkin seeds
- sultanas or currants
- ready-to-eat dried apricots, quartered
- ready-to-eat dried figs, quartered
- pistachios, roughly chopped
- stem ginger, roughly chopped
- glacé cherries, quartered ....
Line a 23 cm/9 inch square baking tin with greaseproof paper. Preheat the oven to 180°c /170°c fan assisted / gas mark 4.
Put the butter, golden syrup and sugar into a medium saucepan (I weigh them into a pan, and take away the weight of the spoon from the weight of the syrup-plus-spoon). Heat gently, stirring from time to time, until the butter is melted, then stir vigorously until all the sugar is dissolved. Remove from the heat and stir in the oats. Keep stirring until all the liquid is mixed in and all the oats are coated in butter. Add the additional ingredients and stir again to mix thoroughly.
Spread the mixture across the bottom of the tin, pressing it firmly down and into the corners and edges with the back of a spoon or spatula, and smoothe the surface. Bake for 25-35 minutes, or until golden brown. Allow to cool in the tin for five minutes, then cover the mixture with another sheet of greaseproof and press down firmly with a flat object or roll with a cylindrical jam jar or something like a child's rolling pin. If you can make up a 23cm/9in square wooden stamp for this purpose, so much the better.
Mark the surface into squares or bars with the back of a knife or a spatula while still warm. Allow to cool completely. in the tin. Cut along the marked lines and break out the individual flapjacks.
Store in an airtight tin or Tupperware box, away from mice, particularly the two-legged variety.