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Lorraine Pascale’s Flapjacks

March 15, 2013

Baking Made Troublesome 

Flapjacks are a great bake to get creative with, but first it is important to get the basics right.  Lorraine Pascale used lemon zest and ginger in her flapjacks, the fragrance was wonderful.  Who knew that a little lemon and ginger could go such a long way.  However, despite the lovely addition making the flapjacks themselves was rather troublesome.  I was not keen on the portions she suggested and the temperature plus baking time was in my opinion too high for the flapjacks.  Due to the amount of sugar and syrup which is used the flapjacks can become very hard  and release a sugar rush which unfortunately distracts one from the lemon and ginger.  When changing recipes and learning what works best for your palate and kitchen appliances it is always useful to have extra ingredients at hand just encase you want to improve or start from scratch.  After following Lorraine’s recipe, I made them again to achieve a better bake.  I used  jumbo oats so the crunchiness would come from the oats and not sugar.  I used less golden syrup and upped the lemon and ginger.  I also did not bake my flapjacks as long as I had pre heated my oven and set in on fan mode.  I am glad Lorraine provided this recipe and pleased I made the necessary changes which in my mind made the flapjacks better.  These would be great to sell.

This recipe was adapted from Lorraine Pascale’s Baking Made Easy (Harper Collins Publishers, 2011).

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Ingredients:

175g butter, 175g muscavado sugar, 150g golden syrup, 350g porridge oats, finely grated zest of a lemon, 2 tsps ground ginger, 4 cubes of dark chocolate.

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Method:

1. Butter and line a baking tin with baking paper.
2. Melt the butter in a medium pan over a low heat.
3. Add the sugar and the syrup stirring until the sugar has dissolved.  Pre heat the oven to 150 degrees C.
4. In a large mixing bowl mix the oats, lemon zest and ginger.
5. Pour in the melted butter, sugar and syrup, leaving about a tbsp in the pan.
6. Mix well.
7. Pack the mixture into the baking tin, squash down and level.
8. Bake in the oven for 25 – 30 minutes.
9. Leave to cool completely before removing from the pan.
10. Break the chocolate into the left over syrup.
11. Stir on a low heat until the chocolate melts.
12. Spread, drizzle or use to decorate the top of the flapjack.

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From → Baking, Snacks

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