Pedal Power!!: Flapjacks on the Move

Good evening my fellow bakers! Autumn has more definitely arrived here in Edinburgh, although we’ve been lucky enough to have some glorious autumn sun the last few days – long may it last! At least autumn heralds the return of comfort food – and baking!

While I’ve pottered about the house the last two days, Mr. Bandit has been pedalling around the north of England. Before he went on his merry way, I made some flapjacks for all the boys taking part, to keep them going as they cycled along. These are utterly delicious sweet treats for any time, but have the added bonus of the slow-release energy of the oats, dried fruit and nuts, and are quite robust – a good thing in a cycling jacket pocket! This recipe has been modified from the BBC Goodfood website:

You will need: 140g unsalted butter, 120g soft brown sugar, 3tbsp of golden syrup (or honey if you prefer), 175g porridge oats, 75g pistachios (shelled and unsalted), 140g dried apricots chopped into little pieces, packet of white chocolate drops (from the baking section of the supermarket – you can use buttons or half a bar of white chocolate if that’s easier).

  • Start by melting the butter, sugar and golden syrup in a pan. Keep the heat low and make sure that the sugar is totally disolved. Don’t let it start bubbling or you’ll end up with a very sticky pan!
  • While that’s going on, chop up the nuts and mix with all the other ingredients in a heatproof bowl. It looks lovely even like this!

Doesn’t it look healthy and pretty?! This is before all the butter and sugar….

  • Once the mixture in the pan is completely melted, let is cool a little, then pour into the bowl with the dry ingredients. It’ll be very stiff, but make sure it’s all mixed in properly.
  • Then spoon into a lined 20x20cm tin, and flatten with the back of a spoon. Pop in the oven at 140/160 degrees for 35 minutes.
  • When you take it out the oven it will be runny, so don’t try and take it out the tin. Leave it to cool completely, then remove from the tin and cut into pieces. I went for nine good-sized portions.

Make sure its cold before removing from the tin, or you’ll have a very sloppy mess! It hardens quite quickly. Line the tin well so that you’re not scrubbing burnt sugar off your pans – who wants to be doing that?!

These are quite sweet, and would be just as nice without the white chocolate if you prefer something less tooth-decay inducing! If you leave out the chocolate, up the sugar a little bit to 140g.

I also made some bourbon biscuits (so much better than shop bought!) which would be equally good for an energy boosting snack on the move. Don’t they look scrummy?

Chocolate buttercream filled bourbon biscuits. Delicious!

My next baking experiment will be a biggy – its my grandma’s 80th birthday and I’m making the birthday cake! I feel I better do a test run, so I’m going to use it as an excuse to make a scaled-down version of the lemon wedding cake I want to use. Two birds…one stone… you get the idea! So cross your spoons and wish me luck!

BB x

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