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175g butter
175g golden syrup
175g muscovado sugar
350g porridge oats
1/2 lemon (zest)
a pinch ground ginger
read more>> Lorraine Pascale
BBC's Lorraine Pascale has sailed on the zeitgeist, from "comfort food is good for the soul' switched to 'food and fitness'. Her recipes are quite trendy with, among others spelt scones, vegan chick pea 'meatballs' and gluten free brownies.
These flapjacks with oatmeal and muscovado sugar are her recipe as well. Very healthy, for children from today.
Preheat the oven to 150 ° C.
Line a 20x20cm baking tin with waxed paper.
Melt the butter in a medium pan on low heat.
Add the sugar to the melted butter.
Add the golden syrup as well and and heat it gently.
Remove the pan from the stove when the sugar is dissolved.
Stir in the porridge oats.
Add the lemon zest to the mixture and fold it in.
Finaly add a pinch of grounded ginger.
Pack the mixture into the baking tin and squash it down.
Place the tin in the oven and bake it for +/- 40 minutes.
When the flapjack is cooked leave it to cool for 15 minutes.
Turn the flapjack out on a chopping board and cut it into squares.
Nice with a cup of tea or as a school lunch treat.
The BBC refers to Lorraine's flapjacks as 'classic, chewy and good for your soul'. ;)