Right now the world is adjusting to a new way of life, here in the UK we are currently in week 5 under the coronavirus lockdown, and I find myself in a house where everyone is working from home.
We all spread out trying to find a space to work, there were several days of chaos where I think we moved three bookcases, two tables and created more mess than is humanely possible so each person has their own place.
I allocated myself the kitchen table. The kitchen is the heart of most homes and ours is no different. Constantly messy despite my best efforts, it is the place to congregate, where everyone wanders in and out to make endless cups of tea and to hunt out a snack or two…
These flapjacks are proving to be the perfect solution to the endless question “is there anything to eat?” Quick to make, without much washing up created, it can be modified to suit everyone’s tastes simply and easily. I don’t know where the original recipe came from, it’s scribbled in one of my many notebooks – the one where for years I have collected recipes from friends and family. Recipes become known not for who wrote the recipe but from who they came from, passed on like stories, to be shared and enjoyed, and they’re all titled accordingly; Nancy’s fruit and almond cake, Simon’s chocolate roulade, Bek’s muffins.
My sister Lottie gave me this recipe when the children were little and there was a children’s baking section at the local village flower show. We’ve been making it ever since, (and no it didn’t win a prize, but it should have done, it’s the best!)
- 12 oz / 350g oats
- 4 oz / 110g plain flour
- 8 oz / 225g butter or margarine
- 6 oz / 170g sugar
- 2 tbsp golden syrup.
- Additions as desired. A small handful of raisins, glace cherries, sunflower seeds, pumpkin seeds, dried cranberries, anything you fancy.
- Melt the butter, sugar and syrup – in a pan on a low heat, or in a microwave for 1-2 minutes.
- Stir in the oats and flour until fully combined.
- Line a tin with greaseproof or parchment paper
- Press into the tin and bake at 180C for 20-25 minutes until golden.
- It will still be a little soft, mark into squares in the tin whilst still hot and then leave to cool, turn out and cut into squares.