But before I splurge out on yet another cookbook, I made a promise with myself that I will only by the third GBBO if I manage to bake 5 recipes from the first GBBO book. I brought the first GBBO titled "The Great British Book of Baking" in March this year when it was on sale in WH Smith for £6. So far, out of the 100 recipes I have only baked Jaswinder's passion fruit cake and a coffee and walnut cake. If I am to fulfil my promise to myself to bake 5 recipes from this book, I would have to attempt to bake a third quick and easy recipe.
To make my life easy I thought of making the Sticky Nutty flapjacks (p.61). I love anything sweet and can't actually remember when I last made flapjacks, so this seemed the perfect recipe. I was lucky enough to have all the ingredients at home, so did not have to venture to the shop.
|Butter, syrup and sugar mixture.|
|Butter, syrup and sugar mixture melted.|
|Flapjacks pre bake.|
|Sticky nutty flapjacks.|
So three recipes baked, two more to go before I can purchase the latest Great British Bake of Book: Showstoppers.
Recipe for Sticky Nutty flapjacks.
125g unsalted butter
125g light brown muscavado sugar
2 tablespoon of golden syrup
a good pinch of salt
75g unsalted mixed nuts (almonds, Brazils, hazelnuts, roughly chopped - I used mixed dried fruit, flaked almonds and chocolate drops)
a 20 cm square tin, greased with butter.
Heat the oven to 150 C/ 300 F/ Gas 2
Put the butter, sugar and golden syrup into a pan large enough to hold all the ingredients. Heat gently, stirring from time to time, until the butter has melted. Remove from pan from the heat and stir in the oats and salt. Add roughly the chopped nuts. When the ingredients are thoroughly combined, transfer the mixture to the prepared tin and spread it out evenly. Use the back of a spoon to gently press the mixture.
Bake in the heated oven for 25 to 30 minutes, until golden brown. Remove from the oven and leave to cool for 10 minutes.
Run a round-bladed knife around the inside of the tin to loosen the flapjack, then score into 12. Leave to cool before cutting the bars.
Store in an airtight container.