Saturday, January 19, 2013

Flapjacks, May Not Be What You Think.

I have access to my photos back!  Here is the start of a British Baking book inspired series of blogs.

Flapjacks in Britain are not the same thing as in America.  British flapjacks are a bit like granola bars.

I couldn't find the famous Scottish oats with the strong bloke flexing his muscle in the package.  These did fine.

I added a bit of this style for layers of texture.

Flapjacks come in all kinds of flavours.  This time mine is pecan and maple.

Preheat the oven to 300 degrees F., or Gas Mark 2.

Prepare a 8x8 baking pan, with butter and a light sprinkling of flour.

150 g. unsalted butter
125 g. dark brown sugar
2 tsp. maple syrup
175 g. porridge oats
25 g. steel cut oats
75 g. chopped pecans
pinch of salt
dash of vanilla extract

Heat the butter and sugars together in a pot, until the butter melts.  Pour in the oats and salt.  Add the chopped pecans and dash in the vanilla.  Mix well and pour into baking pan.  Bake for 25 until golden.  Cool 10 minutes Run a knife around the edge, then score into 12 pieces.  Leave to cool completely until cutting all the way through.  




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