For those who have followed our blog, the one constant message has been that Psychgrad and Giz have not considered themselves "bakers". We're working on that.
Cruising the blog world, I noticed that Rosie at Rosie Bakes a Piece of Cake and Maria of The Goddess's Kitchen had teamed up to create
Sweet and Simple Bakes
The whole concept behind the birth of Sweet and Simple Bakes is to provide a monthly forum for tried and true baking recipes and to create a learning environment for novice bakers and a fun place for the more seasoned bakers. Ok - this is what I need.
The first roundup is to replicate Cranberry and White Chocolate Flapjacks. I watched the discussion going back and forth across the pond - how are we defining flapjacks? what are they in the U.K. vs. what they are in North America. The good hearted fun back and forth is hysterical - are they granola bars, are they pancakes. No matter what, they're a tried and true so let's just do it and find out what they really are.
I had a lot of learning in this very easy recipe. Here's what I learned.
1. I don't read very well. Doh!!! Rosie and Maria went to great effort to make sure conversions for metric and imperial were clearly on the site. Did I look? Of course not...I decided I would just...well...guesstimate to the best of my knowledge.
2. Don't guess - when baking and in doubt - make absolutely certain you know what you're doing.
3. I won't make the same mistake twice.
100g demerara sugar
200g golden syrup
250g rolled oats
75g plain flour
100g dried cranberries( other dried fruits can also be used, bluberries, apricots, etc)
100g white chocolate, chopped(dark or milk chocolate can be used)
Preheat the oven to 170C/ Gas 3. Line a 23cm square tin with baking paper (please do not use greaseproof).
Melt the butter, sugar and golden syrup in a large pan over a low heat (stirring occasionally), until the butter and sugar have completely melted.
Add the rolled oats, flour and cranberries to the pan, and stir together well. Spread the mixture evenly into the prepared tin.
Bake for 30 to 35 minutes until golden brown.
So...so far not looking to bad - I figured okay, I think this worked out quite well.
Leave to cool for a few minutes, then mark into 12 squares – but don’t cut all the way through. Allow to cool in the tin completely.Melt the white chocolate and drizzle over each bar.(When melting chocolate you use a heatproof bowl over a low simmering saucepan of hot water but making sure the water is not hitting the bottom of the bowl.)
They even looked somewhat like the picture Rosie put up.
The taste was very good. This is definitely not a pancake so let's put that one to bed right away.
I miscalculated on the conversions so I fouund they didn't stay together well. There's nothing like a mini-disaster to create learning.
I would make these again.