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Dinner with Rukmini
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Storecupboard Flapjacks
Introduction from Rukmini Iyer
This family favourite is a sweet treat that you can knock out in half an hour, without very much more effort than a little light stirring – an easy one to get children involved with. One of my earliest food memories is standing on a chair, stirring a batch of this mixture on the stove before (coughs) microwaving it in a buttered Pyrex lid.
Once you’ve got the basic mixture right, you can incorporate loads of different flavours, like chocolate, raspberry and hazelnut, or try adding chopped apricots, dates or almonds, and replacing some of the golden syrup with honey. The following is a classic template to get you started.
Ingredients
Essential kit
You will need: an 18cm x 24cm buttered and lined rectangular baking tin.
Method
Preheat the oven to 150°C fan/170°C/gas 3.
Place the syrup, butter and sugar in a large saucepan, and heat on medium for 2–3 minutes, stirring constantly, until completely melted.
Tip in the oats and a pinch of salt, and stir until completely coated in the syrup mixture. Tip the mixture into a lined baking tin and bake for 30–35 minutes, until golden brown on top. They will still be nice and soft to the touch, but will continue cooking as they cool.
While warm, score the flapjacks into squares. Cut them and store in an airtight container once cool.
Note: These flapjacks are best made with slightly rubbly-looking small oats (Quaker, Scotts) rather than the large, fancy, well-defined steel-cut oats – the proportion of finely ground oatmeal in the former makes for a less sticky, more held-together flapjack.
Preview
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