I’m a baker. Not a cook, a baker. I love cooking, I’m just not very well versed if you like. Baking on the other hand, I am fab at and I absolutely adore it!
So, a new topic for the year, baking posts! I’m cutting down on how much crap I eat from the shelves; Rocky Robin bars, Penguins, Jaffa Cakes, Kit Kats etc. All gone! I put on a little bit of lard over Christmas so I’m switching to healthy home made vegan cakes and goodies. Well, to withdraw completely would be absolutely foolish!
Today I made Sultana Flapjacks. This is one of the first recipes I remember making at school. Mrs Stephenson, a friends’ mum, volunteered her services one afternoon a week teaching kids to bake. It was brill! This is a very simple recipe and tastes great.
* a note on ingredients: vegan or not, up to you, organic vs fairtrade? I choose health over politics.
To make an 8 inch square:
- 250g porridge oats
- 70g chopped sultanas
- 70g vegan margarine
- 40g demerara sugar
- 3 non dripping tablespoons of golden syrup
Mix the margarine, sugar and syrup in a pan over a low heat until it has completely melted. Remove from the heat and mix in the oats and sultanas. Really give it some welly to fully cover the oats. Once finished, evenly spread onto a lined baking tray and press firmly into place. Bake in the middle of a pre-heated oven 180*C/350*F/Gas mark 4 for 20 minutes until golden. As soon as it comes out, gently score into your desired shapes and leave to cool for 15 minutes. Once cooled, finish cutting and place on a wire rack to finish.
Serve and nom!
Of course, it doesn’t always go to plan, I ran out of oats and had to quickly adjust my recipe. Kitchen whiteboard is your friend!