When I started my blog I also signed up to Twitter. I appreciate I’m way behind the times here, but I’m old for my age and just didn’t quite get it before.
Anyway, now I absolutely love it! In fact I think you should all sign up and join me. You can find me here
One of my favourite things about Twitter is the opportunity to enter competitions and during Pie Week the lovely people at Tate and Lyle picked mine as the winning pie.
If you follow my blog on Facebook you’ll have seen that I won A LOT of sugar
One thing they sent me, that I hadn’t seen before, was their Honey flavoured Golden Syrup. Intrigued I had to have a play so I decided to whip up a batch of my Foolproof Flapjacks but swap my normal syrup for honey flavoured and swap some of my sugar for brown. The results were delicious!
Both recipes below x
– 175g salted butter (please don’t use unsalted or margarine)
– 100g demerara sugar
– 75g light brown sugar
– 2 tbsp honey flavoured golden syrup
– 250g oats
– Pre heat your oven to 160c
– Grease a 24cm x 24cm tin and put to one side
– Put the butter, sugars and syrup in a pan and heat over a medium heat until melted (don’t be tempted to heat this on high to speed it up, you need it to heat slowly to make sure the sugar dissolves properly)
– Take the pan off the heat and stir in the oats until completely combined
– Pour the mix into the tin and spread out evenly then bake for 20-25 mins
– When you take the flapjacks out of the oven they will be soft. This is correct! They harden up as they cool and so at this stage I like to use a spatula to move them away from the edge of the tin slightly as it makes it easy to remove them when they’re cool
– Once cool, slice and enjoy
To make my standard flapjacks simple use Golden Syrup instead of Honey flavoured and 175g Demerara Sugar sugar than some brown.