Turns out ol’ Billy Wagglestaff bloody loved a flapjack, and who can blame him? Amy Cooke-Hodgson shares her recipe for perfect oaty treats.
Shakespeare: Pericles Act II Scene I
Shakespeare thought the humble British flapjack was enticing enough to encourage guests to stay longer and I’m pretty sure you’ll be rolling out these little delights for your loved ones before long too.
Flapjacks are a super-easy, comforting recipe to whip up as the nights grow longer. I’ve made them extra-specially yummy by using the last of the summer fruits although I’ve included some ideas of how to make the recipe more autumnal at the end.
I’ve tried this recipe several times lately and they’ve been heartily welcomed at meetings and rehearsals, although they also keep well for several days in a tin. I’m also sure they would be a lunchbox hit for kids and grown-up kids alike.
300g rolled/porridge oats
75g demerara sugar
130g golden syrup (about 4 tablespoons)
150g salted butter (room temperature and cubed)
80g dried mango (cut into small pieces)
100g fresh raspberries (or frozen ones that have fully defrosted)
Optional: (although I would question whether ‘no chocolate’ is ever an option) 8-12 squares of white chocolate for drizzling (How about a bit of ‘Juliet’?)
Preheat the oven: 180°C/160°C fan/gas mark 4. Grease and line a 20cm square tin with baking paper.
Melt butter, sugar and syrup in a saucepan on a low heat, stirring until it’s smooth and mixed together. Remove from the heat and stir in the oats and mango pieces ensuring everything is combined.
Spoon the mixture into the baking tin making sure that it’s well packed in. Gently push the raspberries into the surface of the mixture – you may find you get sticky fingers, but just remember:
Bake in the oven for 20–25 mins or until the top and edges become golden brown. Remove from the oven (brace yourself for a wonderful raspberry jam-like aroma!) and score into squares while still warm. Leave to cool in the tin for a minimum of an hour.
Once cooled, melt chocolate in a bain marie and drizzle over the baked flapjack. Let the chocolate set (if you can help yourself) before serving or storing.
You can make your own dried mango by placing thin slices of mango flesh on a lined baking tray and placing it in the oven on the lowest temperature for a couple of hours. Turn mango pieces approximately every half hour. This way you can avoid additives/sweeteners. Chop into small pieces once it’s fully cooled before adding to the flapjack mixture.
Why not switch the mango for dried dates, figs, apricots or apples and place blackberries on the top? Drizzle over dark chocolate to decorate (I’d recommend a bit of ‘Titania’).
Don’t feel you have to follow this recipe Measure for Measure; as always, I’d love to hear your ideas for variations.
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Amy is an actor, improviser and singer currently appearing in award-winning improv show Austentatious. You can also visit her Etsy shop: www.etsy.com/uk/shop/RowleyandCooke