Honey and
Ricotta
a food journal

Tuesday, 16 September 2014

Blueberry and Cinnamon Flapjacks


After a huge and perfect flapjack from Albion on Tuesday in the office, I was back in flapjack-obsessive mode. So when I hit tea o'clock and didn't have a flapjack to accompany said tea on Wednesday, I was rather upset. Pre-bake off on Wednesday evening therefore became flapjack making time. Super quick and easy, adding in whatever extra treats I could find, these flapjacks were chewy, crumbly and squidgy. A perfectly acceptable breakfast, snack and pudding. Versatile creatures, these flapjacks.


Ingredients

300g rolled oats
180g golden syrup
20g black treacle
170g butter
4 tbsp light brown sugar
2 handfuls of fresh blueberries
1 tsp ground cinnamon
1 handful of chocolate chips (optional)

Method

1. Heat oven to 180ºC
2. Grease and line a square baking tin
3. Melt the butter, sugar, syrup, treacle, sugar and cinnamon together in a saucepan
4. Mix in the oats
5. Chuck in the blueberries and chocolate and mix together
6. Sneak a spoonful into your mouth while noone's looking
7. Bake for 25 minutes until golden
8. Cool in tin for 10 minutes before cutting into squares
9. Leave to cool completely before removing from tin

These will last for at least a week. No more lonely tea breaks.


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