… Unless you don’t cook them right of course. Which is why this is my second batch of flapjacks in a couple of weeks. Like any determinedly persevering perfectionist, I won’t be beaten if baking doesn’t go the way I want it to. Instead, I like to try again. Last time I used an ancient cranks recipe. This time I combined a couple of recipes to suit the ingredients I had in mind… namely replacing black treacle (which gives you very ‘traditional’ tasting flapjacks) with the sweeter golden syrup. I also really wanted to put rice crispies in!
This was the recipe I used as a base, and I added chopped nuts and cranberries.
I do find it quite entertaining that my boyfriend Seb’s internet browsing consists largely of articles from the Guardian on intellectual political and societal topics… and my browsing also consists of Guardian articles… but topics like “how to cook the perfect flapjacks“. In fact they do quite interesting baking research from time-to-time – I think I used their scones article once. That is, ‘scones‘ not ‘sconns’. But I’m deviating now.
Brownies are a funny one – almost everyone says “Oooh, I have the best brownie recipe, just wait until you try them!”. But I honestly think our recipe is the best of all. Hehe… yes, really! They go down a storm – the perfect balance of soft, crumbly and chewy, as long as you don’t overcook them. Try it out and see if you become a Jamie Oliver Brownie Convert too…
Brownies and flapjacks. Just the perfect comfort to accompany camping in this blustery, changeable English weather. And I happen to be doing just that again this weekend… 🙂