Monday, 30 August 2010
GOLDEN SYRUP AND CHOCOLATE CHIPS FLAPJACKS
Today, 30th of September I begin this new adventure which hopefully won't bore me and will last for ages. I will introduce myself: I'm "Yummy Yummy", I live somewhere in UK and I LOOOOVE baking!
What made me start blogging? You! Those who already have blogs that I visit everyday and specially you the reader if there's anyone! Are you there? Hello!!!! If you are please leave a message.
Well I didn't know which recipe to publish first. Looking through my repertoire I found this yummy bars: The falpjacks. I have to say that there's something "strange" about them is like a love-hate feeling because they're not my favourite but I can't stop eating them... Let me know what you think.
GOLDEN SYRUP AND CHOCOLATE CHIP FLAPJACKS
150g unsulted butter
120g light brown muscovado sugar
1 tbsp golden syrup
180g porridge oats
70g chocolate chips or chocolate pieces from a chocolate bar
a cake tin size 18cm square well greased
First of all we turn the oven on at 150C/300F/gas mark 2.
Put the butter, sugar and the syrup in a heavy bottom pan to melt. Once this is done, remove from the heat and add the oats. Mix well and then adding the chocolate. This action will melt it but doesn't matter, the taste is there. Spread evenly in the tin pressing down slightly to make sure that the mixture cover the bottom of the tin and with a sharp knife we score it into 10 rectangles.
Bake it in the oven for 25-30 minutes until golden. Don't worry if the mixture doesn't look like it settled, it's normal, after the cooling time INSIDE the tin will get harder and you'll have flapjack bars. So, coming back to where we were... you take the tin out of the oven, cut through those lines you scored earlier and let it cool completely.
You can keep the bars inside an airtight container for a week or you can freeze them for a month.