Flapjack

Welcome to another weekend of yummy baking!

On Monday morning my long term boyfriend John turns 30! A big mile stone which needs celebrating. So with this in mind I have made an agreement with him that during this weekend I will bake (or attempt to bake) any treats of his choosing. His first choice is a recipe that has been passed on to me by my Mum and Dad and was a staple food when I was growing up. I can't remember a time when I raided my Mum's kitchen cupboards and this wasn't filling one of the tins. This recipe is a simple flapjack which can be thrown together in minutes and usually gets eaten just a quickly so give it a go and enjoy!

Ingredients

170g caster sugar

170g margarine

340g porridge oats

3 tablespoons golden syrup

Method

• Melt together the golden syrup and margarine then take off of the heat

• Add all of the other ingredients into the pan and mix

• Put into a greased tin of your choosing

• Bake for 20 mins at 180'c (160'c Fan assisted)

• Leave to cool for a few minutes and then cut into sections and enjoy!

Soft Oaty Cookies

Soft Oaty Cookies

Although these cookies have a whole list of ingredients they are well worth the effort for a soft gooey indulgent treat.

Ingredients

60ml vegetable oil

75g   butter (softened)

100g caster sugar

110g  light brown sugar

½ tsp vanilla extract

1 egg

100g porridge oats

150g plain flour

½ tsp bicarbonate soda

½ tsp baking powder

Pinch salt

150g  plain choc chips

Method

• Pre heat oven to 180’C

• Combine the oil, butter and sugars in a large mixing bowl and cream until smooth. 

• Beat in the vanilla and eggs, one at a time, then stir in the oats

• In a separate bowl, sift the flour with bicarbonate of soda, baking powder and salt. Using a wooden spoon, stir the flour mixture into the buttery oat mixture together with the choc chips. Stir until just combined.

• Drop round tbsp sized balls of dough, 5cm (2in) apart, onto an ungreased baking sheet. Bake for 10 minutes, until the surface is set and the centre slightly soft. Allow to cool on the baking sheet for 5 minutes then transfer to wire racks and allow to cool completely. 

• The cookies will firm up slightly while cooling, so don’t over cook. 

Don't forget to be brave and take them out them out of the oven even if they don't look completely cooked. they will carry on cooking while they cool. This makes the gooey centre