Ginger treacle toffee flapjack
Over a low heat, gently melt together:
3 oz treacle
4 oz dark brown or muscovado sugar
4 fluid ounces of sunflower oil
Quarter teaspoon of salt
3 teaspoons ground ginger
When melted and combined stir in:
8 oz oats
Mix well and press into a tin about 8"/20cm square, well greased and preferably non-stick
Bake at Mark 4/150 for about 20 minutes. When slightly cool, mark out into portions; don't try to remove from the tin until cold because it will fall apart.
This is the first version of a new experimental flapjack recipe - suggestions for improvement welcome. It might be easier with marg. (in which case you'd want 4 oz by weight) but I'm still avoiding artificially hardened facts despite having foresworn butter, lard etc.
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