It has been a while since I made these sticky oaty bars and in my efforts to use up the sugar in the house and continue with my attempt to remove it from my daily life it seemed like a good use of our cupboard staples.
Why I am doing this today after stepping on the scales since before Christmas is beyond me, as the news was as grimmer than I’d expected. Not since ten days in Vegas back in 2010 have the scales creaked as much.
This time I used this recipe from my recently purchased book Mary Berry’s Baking Bible see page 191 for her Fast Flapjacks. I made same minor tweaks as I had no demerara sugar so I used the following ingredients:
- 225g / 8 oz Butter (unsalted)
- 100g / 3.5 oz Caster Sugar
- 125g / 4.4 oz Soft brown sugar
- 275g/ 10 oz Porridge oats (organic)
- 100g (3.5oz) Sultanas
With the butter and sugars melted, the oven hot and ready to go, I mixed in the oats and sultana’s into the greased tin, flattened and popped this sticky buttery mix it into the oven.
Now our favourite baker tells us to cook for about 35 minutes, so knowing our furnace of an oven (which would incinerate you, as soon as look at you) and I took them out at 30. But alas it was too late – the Flapjacks are beyond what I call golden (think the dress – we all have our own colour charts)
Now, I know David will tell me they are perfect (he is too kind plus I am sure worries if he critiques I may give up) but I know better so next time it will be 25 minutes and I will invest in a thermometer to try and seek a more golden offering.
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