Recipes: Flapjacks and Gingerbread


Mary's Flapjack

Ingredients and Method

8 oz Stork soft margarine

3 tablespoons syrup

Melt these two together in a large saucepan then stir in the following:-

6 oz dark brown sugar
8 oz self raising flour
8 oz Mornflake creamy superfast oats
Mix well to cover the oats.

Line a 7in x11in baking tin with bacoglide or similar non stick parchment
Spoon the mix in and spread evenly right into the corners

I use an Aga and cook it in the top roasting oven on the grid shelf placed on the floor of the oven for 15 minutes. It should be soft to touch as it firms up on cooling. It will have good colour but looks not quite done. Cook it for too long and it will get crunchy and probably not hold together very well when cut,

In a conventional oven the temperature might be about 200 to 220 celsius but you would have to keep an eye on it. Or try 180 for 30 minutes. Trial and error I am afraid. I only know what works with my Aga!
Cool in the tin. Turn out upside down to remove bacoglide and cut into 18 fingers.
Store in an airtight tin.
Enjoy!


Judy's Gingerbread 

https://pin.it/10kgYwx

Ingredients

Recipe tips

Method

  1. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.

  2. Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.

  3. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.

  4. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.

  5. Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

Recipe Tips

Tightly wrapped, this will keep for up to a week. It also freezes well.



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