After a day of fighting with iTunes, my excitement over the arrival of my shiny new white iPhone soon disappeared. A further kick in the teeth was the realisation that it’s merely a stone’s throw from the start of the Monday to Friday hum-drum. But there are some things to smile about today. My lamb has been marinating in the fridge since 9am this morning (in rosemary, garlic and red wine), my Nouvelle Vague album arrived yesterday and has kept me in sincere company, alongside Vogue and Ideal Home.
Since the only things not to fail me this weekend seem to have been the trusty items in my kitchen, I decided to seek further comfort through making some flapjacks. I use honey, rather than golden syrup to bind my recipe. There aren’t any particular reasons behind this, other than I usually have honey in the cupboard, where as golden syrup doesn’t last much beyond pancake day in my house.
Here’s my interpretation of the delicious flapjack. Not only is it a wholesome treat come breakfast, lunch, or dinner, but it can also double up as granola. Simply break the mixture up as soon as it comes out of the oven for granola, or leave it to cool and set for flapjacks. Two recipes in one – it doesn’t get much better than that.
- 150g butter
- 65g dark brown soft sugar
- 75g honey
- 100g chopped dried fruit
- 200g porridge oats
- A pinch of salt
- Preheat your oven to 180°C. Melt the butter and brown sugar in a pan.
- In a separate bowl, add the porridge oats, salt and drained fruit . Mix well. Pour in the butter and sugar mixture, and stir until combined.
- Pour your mixture into a suitable buttered baking tray and bake in the oven for 25 minutes. If you’re making granola, stir the mixture as soon as it comes out of the oven to separate it. This will ensure it doesn’t set. If you’re making flapjacks, leave to cool for around half an hour, before cutting into squares.
I cut my flapjacks into bite-size pieces, so this mixture usually makes around 15 small flapjacks. The granola tastes absolutely delicious with some yoghurt for breakfast, especially Rachel’s Organic Vanilla Yoghurt – my favourite!0 likes