Flapjacks - Not Pancakes скачать в хорошем качестве

Flapjacks - Not Pancakes

It was an utter delight growing up to open my school lunch box and find my mother had made flapjacks. Chewy, gooey (if you don't overcook them) oat, sugar and cornflake bars bound with lots of butter and nutty golden syrup. It didn't mater I was bouncing around the classroom the rest of the day in a sugar wobbly. These were good! So easy to make, throw a few ingredients into a bowl, stir, pour onto a flat baking sheet and cook for about 20 minutes (did I mention NOT to overcook them) How long do they keep? I don't know, ours are always gone the same day... and I bet you can't just eat one :) Here's a link to the golden syrup... https://amzn.to/3DdYqm8 My new line of SEASONINGS and LATEST COOKBOOK are available here... https://eatingroyally.square.site Here's the link to my Merch... https://teespring.com/stores/my-store... Check out the fabulous Mercer knives I use in my videos here; https://cutt.ly/GgAZG8r Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event! https://eatingroyally.com Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgr... FLAPJACKS RECIPE Makes one 9x12 x1 tin (about 16-20 pieces ) 8 oz (200 grams) salted butter 4 TBS golden syrup (you can substitute honey or maple syrup) 8 oz (200 grams) granulated sugar 4oz (100 grams) oats 4oz (100 grams) self rising flour (self raising flour) 6oz (150 grams) cornflakes (lightly crushed) Melt the butter and syrup together. Mix the dry ingredients together in a large bowl. Add the melted butter/golden syrup mixture and mix well Spread evenly in a greases swiss roll tin and press down firmly. Bake in a moderate oven 190c/ 350f for 20 mins. Cut into fingers while still warm. www.theroyalchef.com