So it’s a Saturday afternoon and what promised to be a lovely sunny day has become a disappointingly drab one. What better way to improve my mood than baking Christmas flap jacks.
Lucky for me I have 2 boys who are easily entertained by transformers: revenge of the fallen (thank you film 4!!) and a train set which has completely taken over my living and dinning room.
This new arrangement makes travel with hot beverages look like a drunken version of the hot chocolate scene, from polar express, but the kids are quiet and not arguing so I’ll deal with it.
Left with nothing to do Left with plenty to do, none of which tickled my fancy, I decided to head to the “recipes not yet tried and tested” list and came up with what looked like a scrummy idea for flap jacks. I decided to use the recipe as a way of using up and clearing out all Christmas related dried goods. This meant clearing out the cranberries, figs and walnuts left over from my Christmas chutney making.
250g unsalted butter
300g demerara sugar
2 tables golden syrup or honey
400g porridge oats
100g dried cranberries or dried fruit of your choice
100g chopped walnuts
100g dried figs
- place butter, sugar and honey (or golden syrup) into a pan on a low heat to melt the butter.
- Add the dry mix of oats, cranberries, walnuts and figs
- place into tin lined with grease proof paper
- Bake at gas mark 4 for 30 minutes.
This recipe is really versatile and you can use any dried fruit, seeds and or nuts that you have and want to use up.
In hindsight I wish I’d had some oranges or lemons in for the zest as I think it needs it to cut through the sweetness however if your using cranberries its not too bad as even the dry ones are quite tart. I found my flapjacks to be very crumbly but I’ve heard the addition of peanut butter can sort this out so that’s a great excuse to try again!