Flapjack, anyone? It’s the weekend, diets have flown out the window and frankly, what better way is there to get acquainted?
Now, in the interests of honesty and because I don’t want you to think I’m a dirty great liar from the off, I should let you into the secret that I actually made and photographed these in the summer. I know, I know, but they’re just too good not to share from the off and I’ve always found cake the best way to make friends.
Oh good, you too? Well then let’s begin…
As the name suggests Devon is home for me, my husband and the worlds bounciest dog. The last 18 months have been a whirlwind for all of us; we got married, moved house and we’re about to have a baby which has left little time for much else. I love to attempt to cook, write and make over our house which frankly needs more than a lick of paint. I’d love to say I’m good at all three of those things but that would be a stretch of the imagination too far… What I lack in skill, I make up for in enthusiasm and pure stubbornness.
Why blogging? I’ve always found writing a great way to take some time out. Plus I love to chat which reminds me I’ve probably done too much already, eh bestie?
“Where’s the promised cake?” I hear you ask.
Here you go…
Fifteen Minute Flapjack
You will need:
- 200g butter
- 150g soft brown sugar
- 3 tablespoons golden syrup – you can substitute 1 tablespoon for dark treacle for a gloopier flapjack
- 400g oats
- Pre-heat the oven to 180ºc
- Melt the butter in a large saucepan
- Stir in the sugar and syrup (and treacle if required) and finally the oats
- Pat down into a baking tin approximately 30cm by 20cm
- Cook for 10-15 minutes until starting to brown on the edges. The longer you cook them, the firmer they will be – I aim for 10 minutes
- Once done, mark and cut whilst warm. Leave until fully cooled to remove from tray.
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