A 4 day week is a beautiful thing. I am so excited for St Patrick’s Day weekend as I’m going home for a few days. Keep an eye on my Instagram to see what I get up to, and more importantly, what I get to eat. I’m still settling into my new job though so have a very busy week of work to get through first. I am still finding some time to bake though and wanted to start the week with a new recipe.
I’m a firm believer that homemade sweet treats are better for you than shop bought. I have no scientific evidence to back this up, nor have I read extensive studies. I have just decided that this is true and live by it.
Sometimes, we need a bake that will keep for a week or maybe even two. We’ve ruled out cakes, pastries, muffins and pies so we’re left with biscuits. Biscuits don’t fit the bill though either as they go too quickly; one is never enough. That leaves us with something slightly more substantial: the humble flapjack.
If something is going to be in the house for a week, maybe even two, then it needs to have mass appeal so people don’t get turned off it after a day. Goodbye raisins, hello ginger.
right you need:
500g porridge oats
2 tsp ground ginger
75g dried coconut
250g butter (melted)
2 tbsp golden syrup
170g light brown sugar
Preheat the oven to 200 degrees and line up a large baking tray with greaseproof paper.
Melt the butter, sugar and syrup together over a low heat until all combined.
Add all the ingredients to a large bowl and mix until all of the porridge oats have been coated with butter mixture.
Tip out into your baking tray and flatten out using the back of a spoon.
Place in the oven to bake for 20-25 minutes – less if you want them to be chewy.
Allow to cool in the tin for 10 minutes before taking out and slicing into little squares or bars. People who can slice these in consistent shapes and sizes are gifted in a way I’ll never be.
Get a big dirty mug of tea and dip away 🙂