Tuesday, May 15, 2012

Honey & Ginger Flapjacks


All that talking about the Jubilee last week put me in the mood to whip up some classic British tea time treats. For inspiration I turned to my Good Housekeeping cook book from the 1950’s – this is a gigantic tome that aims to guide the dutiful housewife or eager young daughter through every aspect of home cooking

As well as containing some recipes that I would rather leave in the 1950's (for example, a fish served 'with it's body bent into a circle and the tail poked through it's eye sockets') the book contains recipes for some absolute classics that no high tea should be without (including just about every type of biscuit that I've ever heard of). However, as it was written in post war England I find that some of the recipes can be a little austere shall we say for modern tastes – a little too light on the butter, sugar and all the exciting spices and fresh ingredients that we take for granted but were expensive and rare in our Grandmother's day.

With this in mind I chose three recipes as a starting point and put my own spin on them, enjoy…

First up is my Honey & Ginger flapjacks. I decided to bake these in a muffin tin to give them a uniform ‘biscuit’ shape but you can use any shaped tin you like. If you’re baking them in one big slab just remember to mark them into bar shapes whilst they’re still warm from the oven, then turn them out and cut them up once they’re cool.









Honey & Ginger Flapjacks:

100g Butter
200g Rolled Oats
100g Crystallised Root Ginger
1 heaped tbsp Honey
1 heaped tbsp Golden Syrup
1 heaped tsp Ground Ginger

Preheat oven to 160C, butter a 12 hole muffin tin.

(Optional: toast the oats in a medium oven for a few minutes until they’re golden at the edges, I find this gives them a delicious nutty flavour). Melt the butter in a large saucepan. Turn down the heat and add the honey and Golden Syrup, stirring until they’ve warmed up and the mixture become runny. Turn of the heat, stir in your oats, crystallised ginger and ground ginger. Divide the mixture equally into the muffin tin and press down with a teaspoon. Bake for approx 20 minutes (depending on the ferocity of your oven) until golden brown and smelling toasty. Allow them to cool down in the tin for about 10 minutes before turning out onto a wire rack to cool completely.

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