My lovely builders are still working ... and I'm just about managing to keep my nose above the waterline. Our house feels like a very disorganised camping site with fairly primitive cooking arrangements in place when my chaps are working. One of my challenges during the day is managing to get by without all of the electrical circuits operating. At the moment I'm feeling lucky as I've got electricity feeding the circuit that my ovens are connected to, but nothing else in the kitchen works: no food processors, no mixers, nothing ...
So I've resorted to making golden marmalade flapjacks. They're Emi's favourites, and they're really easy to make, even if you don't have a food mixer.
Just read on for the recipe.
50 g soft brown sugar
3 rounded tablespoonfuls of golden syrup
2 rounded tablespoonfuls of thick cut marmalade (I used my own: recipe for that here: Cardamon and Clementine marmalade
250 g porridge oats
1. Heat your oven to 180℃ (160 ℃ fan/ gas mark 4)
2. Grease and line a shallow baking tray that measures roughly 20cm x 20 cm (8" x 8").
3. Melt the butter, syrup, sugar and marmalade gently in a saucepan over a low heat. Stir carefully and keep an eye so that you don't let anything burn.
4. When the mixture in the saucepan turns into a runny liquid of even consistency pour it onto the oats and mix well to achieve a uniform mixture.
5. Turn your mixture into the greased baking tin. Pat it down so that it's nice and neat, and bake in the oven for approximately 35 minutes until you've got a lovely golden brown across the top of your flapjacks.
6. Remove from the oven and leave to cool thoroughly before attempting to cut them. This really is important. You might even like to chill them in the fridge before you brandish a knife. If you cut whilst they're still warm they'll go all crumbly and you won't be able to handle them. The trick is to leave them alone until they've properly cooled.
7. Store in an airtight tin. They're good for about a week, and perfect for an after-school snack before homework.
All the best for now,