Flapjacks
Tempted to wait a bit longer before posting to get the full year away but ... naw. Here's a recipe for something I've made a few times recently. The last time was for Telf's party where I had a very enjoyable time.
BRITISH FLAPJACKS
Original recipe in March 2010 issue of bon appetite by Molly Wizenberg.
MAKES 16
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium sauce pan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer. Bake until top is golden (edges will be darker), about 25 minutes ( 20 minutes or less for me ). Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving. ( Think closer to Rice Krispy Treat than cookie in consistancy. )
*A type of syrup popular in Great Britain; available at some super markets, specialty foods stores, and British import shops.
In other news the AC in my apartment is having problems keeping up with the heat. Currently about 87 inside at 11pm. No baking today, at least not more than I'm doing just by having the computer on.
BRITISH FLAPJACKS
Original recipe in March 2010 issue of bon appetite by Molly Wizenberg.
MAKES 16
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium sauce pan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer. Bake until top is golden (edges will be darker), about 25 minutes ( 20 minutes or less for me ). Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving. ( Think closer to Rice Krispy Treat than cookie in consistancy. )
*A type of syrup popular in Great Britain; available at some super markets, specialty foods stores, and British import shops.
In other news the AC in my apartment is having problems keeping up with the heat. Currently about 87 inside at 11pm. No baking today, at least not more than I'm doing just by having the computer on.