It’s official, Friday *IS* the day of baking. See, even the banner says so! After all, you have all weekend and what better way to spend the time than eating freshly baked cakes, cookies and other goodies?!
Lately I’ve been on a flapjack crusade. It’s addictive, I can’t help it.
*They tried to make me go to rehab but I said noooo, nooo, noooo!* 😉
There’s something about the sticky chewy sweetness that is impossible to resist. (Or perhaps it’s just huge amounts of
crack butter and sugar?)
I am cheating a little here, today’s offering was actually made and photographed last Friday, as I inspired by Lauren’s suggestion of making a baked product with GINGER (love love LOVE her blog name, Peanut Butter & Ginger). I made them for a picnic that we had on the Saturday, which is why there are no beautiful posy food porn-esque photos; as soon as it was cool it went into tupperware containers! I also wanted to see if I could reduce the amount of butter and sugar, and add a decent amount of fruit to make them a bit less sinful. The end result?
Apricot & Ginger Flapjacks
As a guideline, this is the perfect quantity for a 9 x 7 inch (23 x 17.5 cm) pan.
- 125g rolled oats
- 80g dried apricots
- 30g crystalised ginger
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp vanilla essence
- 1/2 tsp salt
- 60g butter
- 3 tablespoons golden syrup
- 1 tablespoon honey
- 50g light brown unrefined sugar
1. Soak the dried apricots in water for a minimum of 2 hours, until they rehydrate and puff up nice and juicy. Set aside 4 or so, then puree the rest (I recommend a hand/immersion-blender).
2. Pre-heat the oven to 190 C/375 F/Gas 5. Line a shallow baking tin with baking paper or grease it well with butter or oil.
2. Melt the butter, golden syrup, honey and sugar together until all it’s all goopy liquid. Add the oats, pureed apricots, vanilla extract, ground ginger & cinnamon to the liquid mixture and stir to coat.
4. Tip the mixture into the baking tin and spread evenly with the back of a metal spoon.
5. Chop the remaining apricots into pieces – as a rough guide, each apricot should be in 6 – 8 pieces. Chop the ginger to a similar size. Stud the ginger and apricots firmly into the oat mixture, distributing evenly across the tin. Use the spoon to even it out again if need be.
6. Pop into the oven until bubbling and lightly browned – 15 to 20 minutes. If you’ve used baking paper, lift out of the tin to cool, otherwise let it cool in the tin. It’s got a softer and more crumbly texture than traditional homemade flapjack, so it’s important to wait for it to cool before cutting or it will just fall apart everywhere. When cool, slice up and serve!
Apricot and ginger are such a LUSH combination! Try this and you won’t be disappointed.
And thank you all. I really appreciated all the comments on my post about bread – it’s interesting how many people can relate to ‘fear foods’ or situations… but at the same time, look at us all! Overcoming those fears and learning to love food for what it is, nourishment, and a happy experience to share with others. 🙂 Go bloggies!!