And we eat flapjacks. I fancied a flapjack the other day, as you do. My mum used to make these when I was a teenager and some days they were the only thing I ate in my lunchbox. I was skinny back then.
Back when I was a lass my Mum was good enough to lace the flapjacks with chocolate icing. If you haven't tried it then I recommend it, a really dark bitter chocolate icing is just the right accompaniment to a sweet and crunchy flapjack. It's a tradition that I uphold proudly.
FLAPJACKS: WITH CHOCOLATE ICING
125 g butter
1 (generous) T golden syrup
2 C rolled oats
3/4 C coconut
1/2 C sugar
1/2 t vanilla essence
1/2 t salt
Melt together the butter and golden syrup (at this point I remove about 1 T of this mixture and save it to make the icing). Then add the oats, sugar, vanilla, coconut, and salt, mix well and press into a cake tin lined with baking paper. Bake at 180 deg. C for 20 min or so. If you like it chewy bake until light golden, if you like it crunchy, bake it a little longer.
Ice with chocolate icing: 1 T melted butter (as above), 2 T cocoa, 1 C icing sugar, boiling water to mix until it's the right consistency for spreading (about 2 T).
I ice this slice when it's hot, about 5 min after taking it out of the oven. It makes the icing glossy and smooth and perfect once it cools.
Have a lovely weekend everyone!