Cookbook

Mum's Flapjacks *PIC*

Mum's Flapjacks

What makes mumís flapjacks so wonderfully special to me is they break all the rules. Firstly, most flapjacks set up hard but mum throws in an extra glug of golden syrup and spoonful of flour which leaves them crunchy on the edges, chewy in the middle and with a delicious sticky bottom. These are not tooth breakers but merely tooth rotters. Secondly, (and Iím sure you can imagine my shock and horror when I discovered this myself) mum uses margarine instead of butter. Yup, marg- that stuff we avoid like processed cheese for all its bad fats and oils. This is the second time in the past month that Iíve been confronted rather hostily by a recipe containing margarine, which Iíve been forced to admit tastes nicer than my own butter counterpart. But why, I hear you ask? In the flapjacks case, my mum just shrugged her shoulders, you can use butter if you like, she said but it makes them too rich. and my mum always used margarine because itís cheaper. In these economic times who can complain about that? Of course, feel free to use butter- I wonít judge, not now that I have seen the virtues of margarine, but like I said they wonít be my mumís amazing flapjacks made with butter. And if youíre still fretting about the bad fats popping out to haunt you just remind yourself that youíre much better off making something from scratch with margarine than buying something processed. Iím just saying.

I have pestered my mum for the recipe ever since I started this blog but being something that my mother could competently bake blindfolded it was difficult to get proper answers from her. A recipe thatís stored in somebodyís head is the hardest to get right. How much flour? Oh, one of my dessert spoonfuls, slightly mounded. How much golden syrup? Oh, about a third of the jar. This was no weigh your ingredients to match your eggs weight Victoria sponge. Last weekend, however, I made a trip home, and in a break from the never ending wedding planning to-do list I made it a priority for us to fit in a flapjack lesson- one on one; with a set of scales.

You can thank me later. In the meantime I suggest you buy yourself some margarine- it could be the best decision youíve made all year."

Makes about 15

Ingredients:

8 ounces margarine (or butter)*
6 ounces sugar
5 ounces (Lyle's) Golden Syrup *
15 ounces oats (the 1 minute variety, not instant or rolled)
1 heaped Tablespoon (1 ounce) flour
small handful pumpkin and/or sunflower seeds (optional)
2 Tablespoons flaxseeds (optional)

Instructions:
Heat the oven to 350ļ F.
Line a 20 x 30 cm (roughly 7 1/2 or 8 by 12 inches - LuAnn) baking tin with greaseproof paper (parchment paper).
In a large pan, heat together the margarine, sugar and golden syrup over a gentle heat, stirring until the margarine has melted.
Tip in the flour and the oats and stir to combine.
If using any of the optional seeds, stir through at this point.
Tip your pan and spread evenly.
Bake in the oven for roughly 20-25 minutes or until lightly golden (they will be slightly darker at the edges).
Cut them, whilst still in the pan immediately.
Posted by LuAnn: ** LuAnn notes that fans of Lyle's Golden Syrup (an amber-colored thick, syrupy sweetener with a mild, but unique flavor) contend that there simply IS NO GOOD SUBSTITUTE! However, since it can be hard to find in the U.S., here are some suggested substitutions from Cook's Thesaurus: Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thinner and not as sweet as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thinner and not as sweet or flavorful as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.)

Source: Annie Helm in the blog London Foodie in New York
(http://londonfoodieny.files.wordpress.com)

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