Monday, January 31, 2011

Val’s Flapjack Recipe - A Favourite at June Emerson Wind Music

Our dear friend Valerie Watts, who passed away last year, used to make flapjacks and biscuits for the office almost every week. Her flapjacks were simply THE BEST flapjack we’ve ever had and we thought it would be nice to share her recipe:

photo: Rob Brewer

Val’s Flapjack

This flapjack is the best I’ve ever tasted. Obviously, after making it for years and years, Val was the master flapjack-baker, but it’s such a simple recipe that it’s hard to go wrong with it. To achieve the best results, it’s essential that you use jumbo oats and that you don’t overcook it – it should be gooey!

  • 4oz/115g butter
  • 4oz/115g Demerara sugar
  • 1 (generous) tbsp Golden Syrup
  • 5oz/140g jumbo oats

  1. Pre-heat the oven/Aga (Val always used an Aga) to 170oC/325oF/GM3
  2. Melt the butter, sugar and syrup in a pan.
  3. Stir in the jumbo oats.
  4. Grease a baking tin and spread the mixture evenly.
  5. Bake in the oven for 20-25 minutes.
  6. Leave to cool in the tin a little before dividing into squares.

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