This is quick and easy recipe that results in delicious, moist, sticky chewy flapjacks.
150g unsalted butter
75g brown sugar
75g golden syrup
200g of oats
In a pan melt the butter, sugar and syrup together. I find the easiest way to measure the golden syrup is to put the pan on the scales, zero the scales and then add the syrup.
Once the sugar, butter and syrup are bubbling take it off the heat and stir in the oats.
Place into a greased tin (or lined using baking parchment) and bake in a 180ºC oven until the edges are browned.
Slice whilst still warm.
You can add fruit, if you like; add to the sugar, butter and syrup mixture when it is bubbling and cook for a few minutes.
If you like chocolate chips in your flapjacks, I find that they melt, so I freeze mine for a few hours, that way they hold their shape in the warm oat mixture.
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?
This is my recipe for quick and easy cup cakes.
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.
I would be the first person to make the call that what you see in the photograph above is not a true Chelsea Bun.
It was a “Chelsea” Bun from Morrisons. Made from bread it had dried fruit and cinnamon and was topped with a sugar glaze and sugar crystals.
As you can probably guess it wasn’t anything to write home about. It lacked freshness, it was too sugary and the cinnamon was somewhat misplaced and overpowering.
This wasn’t a delight, much more a cloying and unsatisfying experience, one not to be repeated.