Time once again, then, for a little culinary interlude. This one was prompted by #2 announcing yesterday that he was ‘too tired’ to eat scrambled egg and toast in the morning (obviously, the use of knife and fork being too much to ask at such an ungodly hour), and there was me thinking I was very ‘yummy mummy’ serving cooked food in the morning (actually, that’s a lie because it was Hubby that made it).
So, I rolled up my sleeves and donned my naked Homer Simpson apron (’woo hoo!’) and here’s the result. Apart from falling over the dog a couple of times (nope, the brain damage caused by the dishwasher door has not deterred her from lying in front of the sink) it all went well and I’m quite pleased with this one:
Flapjack
6 oz butter (I know, but it makes loads - never knowingly undercatered remember?)
4 oz brown sugar
4 tablespoons golden syrup (messy but you get to lick the spoon)
8 oz rolled oats
4 oz rice krispies (or something else crunchy)
Handful of dates, chopped (oh, the subterfuge)
Handful of almonds, roughly chopped (I like big pieces in mine)
2 oz chocolate, roughly chopped (I used white and it went nice and gooey)
Melt the butter, sugar and syrup in a saucepan. If you used quite granulated sugar you’ll need to stir well and melt it into the mix.
Mix all the other ingredients in a large bowl, then just pour over the butter mixture and stir well. Don’t do it the other way round, there’s not enough room in the saucepan. Press it into a buttered cake tin and bake at 180 degrees, whatever gas mark (you know the drill) for about 15 - 20 mins. I did mine in an oblong cake tin and it was slightly too overdone at the edges after 20 mins so check after 15.