I can still taste them in my mouth right now! The easiest thing I’ve ever baked by far; just as rewarding as some of the more difficult recipes – and just as popular, it seems! Earlier this evening Fiona, one of Mother’s closest friends, visited us for dinner. Flapjacks are her favourite, and she had happily chewed her way through three before I was excused from the table, success or what 😉
These were baked in my, that’s right, brand new cake tin! A present from mother, who seems to be a lot more open to cooking and baking than she used to be. It was bought whilst we were on holiday with friends, after the incident with the lemon shortbread slices where we discovered [to my horror] that we didn’t own a single cake tin that wasn’t round. We had to postpone the baking of the biscuits until after we had visited my lovely Babcia – a days worth of chores, pound-shop toffees and attempts to understand Polish were not in vain though, as we left [late] that evening, car boot piled with rusting bread tins.
I say not in vain… the darn things didn’t fit in our poxy oven. So we had to make do with the baking dish usually saved for grilling food in. Which brings us back to the lovely new square cake tin Mother bought for me whilst on holiday!! In addition to not one but two lovely loaf tins of different sizes, a – wait for it: muffin tray!!! and even, upon seeing my eyes light up, a cookie cutter in the shape of a music note. Now I can make cookies for my choir friends in music note shapes!!!! That was a brilliant day…
Determined to put our new things to good use, on the way home from our holidays we decided on these Fruity Flapjacks – *licks lips*
Ingredients [for a batch of 16 smallish squares]
75g margerine [or butter, if you like]
3 tablespoons golden syrup
75g soft brown sugar
150g porridge oats
A large handful of dried fruit, such as sultanas; raisins and candied citrus peel.
A pinch of ginger [which I couldn’t taste, so try adding more if you want a stronger ginger flavour]
- After preheating the oven to 160 degrees celcius, I melted my Vitalite margerine in a medium-sized saucepan, stirring in my tablespoons of Golden Syrup with Cecilia Spoon – when the butter was no longer in noticable lumps, I added the sugar, and continued to stir until all had melted and combined. [Don’t let the mixture burn – a 3 should be the maximum heat on the hob!]
- Cecilia assisted me in stirring the mixture as Mother poured the oats in, a little at a time. Coat the oats thouroughly, the whole mixture should be gooey and golden.
- Dollop the mixture into a greased 20.5 x 20.5 [deepish?] square cake tin, and press it into a level layer that covers the entire of the tin’s base.
- Bake for 15-20 minutes until golden. Don’t worry that it is not set when it comes out of the oven, the heat melts the syrup and sugar mixture, leaving it squidgy to touch. Cut your fruity flapjack into 16 squares whilst still squidgy, as it’s impossible later! Leave in the tin, though, and serve when cold.