I used the following recipe to make some plan flapjacks and some that contain fruit and nuts.
150g unsalted butter
50g brown sugar
100g golden syrup
250g of oats
In a pan place the butter, sugar and syrup together. I find one way to measure the golden syrup is to put the pan on the scales, zero the scales and then add the syrup.
I put the pan on a low heat, better to take your time than burn the mixture. Once the sugar, butter and syrup are bubbling slightly take it off the heat and stir in the oats.
Place half the mixture into lined tin using baking parchment (or a greased tin). I then added the mixed fruit and nuts (well what I had in the cupboard was cranberries, raisins and cashew nuts) into the oat mixture, before placing that into another lined tin.
The flapjacks are baked in a pre-heated 200ºC oven for about ten minutes or until the edges are browned.
Leave the flapjacks to cool in the tins, or they will fall apart.
Over the last few months I have got into a habit of making and baking my own bread.
I don’t use a bread maker, all done by hand, but sometimes I will use a bread mix. The key I find is, both good kneading and letting the dough rise.
I use to think that making bread was too much effort, but as with any cooking technique, the more you do it, the easier it becomes. Yes I make mistakes, but generally the bread making process is quick and the results very tasty.
My personal preference is for more rustic breads, sometimes with seeds or wheat flakes. However I also quite like making ciabatta style bread, including dough sticks. I have also made olive bread.
I have a couple of loaf tins for baking, but these aren’t essential. In theory you can use cake tins.
So do you bake your own bread? Do you have a favourite recipe?
Take one egg, now I use a traditional scale so the next bit is easy for me, weigh out identical amounts of soft butter, caster sugar and self-raising flour. I place the egg where I would usually put the weights and then weigh out the butter, sugar and flour. If you have a more modern scale, then weigh the egg, note the weight and then weigh the other ingredients.
This makes about ten small cupcakes, so to make more add more eggs and add more flour, sugar and butter accordingly.
Cream the butter and sugar together until you get a smooth mixture. Add the egg, a tablespoon of milk, a few drops of vanilla extract and one tablespoon of flour. Mix together. Then fold in the flour and half a teaspoon of baking powder until the flour is mixed into the mixture.
Spoon into cupcake cases and bake in the oven for about ten to fifteen minutes.
Allow to cool and then ice to taste.
Very easy to make variations on this, to make chocolate ones add a tablespoon of cocoa, you could also fold in some chocolate chips.
I’ve also made marbled versions by making one batch of plain mixture and one chocolate and then add combinations of the mixture to the cupcake cases.