There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters. Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.
|150g soft brown sugar|
|225g or 275g block butter (see intro)|
|1 rounded tablespoon golden syrup|
|350g porridge oats|
|Pre-heat the oven to 150°C, gas mark 2|
|Oven temperatures and Conversions|
|Click here for information|
|You will need a Silverwood oblong tin 20cm by 26cm, 4cm deep, with a liner |
This recipe is from Delia's Cakes
First place the sugar, butter and golden syrup together in a saucepan and heat it gently until the butter has melted, giving it a stir now and then.
Take the saucepan off the heat and stir in the porridge oats, mixing thoroughly.
Now pour the mixture into the prepared tin and press it out evenly, using the back of a tablespoon or your hand.
Bake near the centre of the oven for 40–45 minutes. Then allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars.
Leave them in the tin until they’re quite cold before removing them to store in an airtight tin.
For chocolate-dipped flapjacks: use 110g melted milk chocolate (for children) or dark chocolate (for adults) in a wide bowl, and dip them lengthways 5mm deep into the chocolate (just to cover one side).
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The day we tested these lovely, oaty, chewy cakes, I took them to a football club board meeting, and they all disappeared in moments
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
But which tradition is it? My grandparents claimed Yorkshire emphatically, while my Lancashire friends are just as emphatic. Either way I just love it, and because it’s so easy to make, if you haven’t yet tasted parkin I urge you to try it.
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