So, second bake of the Great Baking Weekend for EHH’s birthday. Decided to make these flapjacks as they’re quick and easy, and I could make them on the Saturday. The recipe is taken from the GBBO Showstopper Book, under “Ruby Jacks” – but without the ginger. I’ve done them with the ginger and they taste fab – but decided to leave them plain this time as EHH isn’t hugely keen on ginger (although I love it!).
These flapjacks are great – right level of sweetness, crunchy and yet chewy – fab!
I’ve topped some of them with the white chocolate, cranberry and sour cherry topping suggested by the GBBO book (adding also dried blueberries as I had them in the cupboard). The others I finished with a drizzle of lemon icing leftover from the Sticky Ginger Cake made earlier.
- 115g butter
- 70g light brown muscovado sugar
- 5 tblsp / 125g golden syrup
- 180g porridge oats
- Preheat the oven to 150C/300F/Gas 2.
- Line a 20.5cm square tin with baking parchment
- Put the butter, golden syrup and sugar in a pan.
- Stir over a low heat until melted.
- Place oats in a large bowl and pour over syrup mixture, mixing thoroughly to combine.
- Tip the mixture into the prepared tin and spread evenly, pressing down with the back of a spoon to level the surface (it will be a fairly thin layer).
- Bake for 20-30 minutes, until golden brown.
- Set the tin on a wire rack.
- Carefully score the mixture into 16 squares, using an oiled knife, then leave until cool.
White chocolate topping:
- 100g good quality white chocolate
- 150g mix of dried cranberries, sour cherries and blueberries
- Chop white chocolate into small pieces and place in a glass bowl.
- Simmer a small amount of water gently in a saucepan and place the glass bowl over this (ensuring it does not touch the boiling water).
- Stir the chocolate gently until melted.
- Spread the chocolate on top of the cooled flapjack squares.
- Decorate with the dried fruit and allow to set.
Lemon drizzle icing
- 100g icing sugar, sifted
- Finely grated zest of 1 lemon
- Lemon juice
- Mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed.
- Spoon into a disposable piping bag and drizzle in zig-zags across the cooled flapjacks.