BBrrrr woke up to a sheet of snow this morning. I don't think I will be venturing far.
Other than some golden juicy sultanas, I am all out of dried fruit. So these weekend flapjacks had to be made with frozen blackberries from my freezer, that were foraged from somewhere or other on one of our country road drives. I also had some blueberries harvested from the garden, but they are for next time I make flapjacks.
I've had a number of comments on my blog, namely from American readers regarding flapjacks. You see in the US flapjacks are pancakes. Therefore I guess I should make it clear what I mean by flapjacks on my blog. British flapjacks are similar to Breakfast Bars, Muesli Bars or even Granola Bars. They are not exactly a biscuit or a cake, but a chewy bar usually made with oats and golden syrup. I am also sharing this with Laura who is hosting the Penny Worthy Project.
Apple and Blackberry Flapjacks
Makes about 8
4 tablespoons maple syrup or runny honey
75g golden caster sugar
240g rolled oats
1 eating apple, grated
Handful of blackberries(fresh
Preheat oven to gas mark 6. Line a small baking tray with greaseproof
paper. In a large saucepan, melt the
butter, syrup (or honey) and sugar until it all melts. Take of the heat, then stir in the oats and
fruit evenly. Using a spatula, carefully
turn out into the baking tray and press down.
Place the tray in the oven for 20 – 25 minutes or until the sides are
golden. Remove from the oven and slice
immediately. Leave them in the tin, when
completely cold, slice again and remove from the baking tray.