by Londonfoodieny
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my 7 recipes »
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by Melanie.Einzig
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by Londonfoodieny
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by Londonfoodieny
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by Melanie.Einzig
A&M's Testing Notes:
Expand CollapseLondonfoodieny's Notes:
1 cup butter Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
heaped 1/3 cups golden syrup Ask a question about this ingredient
4 1/4 cups 1 minute oats Ask a question about this ingredient
1 heaping tablespoon flour Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
2 handfuls pumpkin seeds Ask a question about this ingredient
1/4 cup sunflower seeds Ask a question about this ingredient
scant 1/4 cups sesame seeds Ask a question about this ingredient
Heat the oven to 350F/180C/Gas 4. If you have a fan or convection oven reduce the temperature and cooking time but ideally turn the fan off. Line a 20 x 30 cm baking tin with greaseproof paper (parchment paper)
Ask a question about this stepIn a large pan, heat together the butter, sugar and golden syrup over a gentle heat, stirring until the butter has melted. Tip in the flour, oats, salt and seeds and stir to combine.
Ask a question about this stepTip your pan and spread evenly without pressing down too hard. Bake in the oven for roughly 20-25 minutes or until lightly golden (they will be slightly darker at the edges). Cut them, whilst still in the pan, straight from the oven and then leave to cool and set in the pan.
Ask a question about this stepI have some Lyle's Golden Syrup in my cabinet, bought for something else and never used. Thanks so much for giving me a use for it! Sounds delish. I might throw in some dried fruit cut up small as well. Can't wait and will let you know results.
I made these last week to take on a camping/hiking trip and they were delicious! One problem though, they didn't hold together, so I ended up with more of a granola then a bar/cookie. Any thoughts on how to get them firmer?
That said, this combination also makes an awesome granola with a bit of skim milk.
I'm rooting for these! Congrats on the nomination.
We lived in England (Norwich) for two years and besides the beer, I miss having flapjacks as the staple treat with tea. We've got to put on an "England" presentation on Friday evening at my daughter's school and I think I will make these as the "taste of England", seeing as you can't bring beer onto school grounds, that is. Just a question, how many days in advance do you think I can make these?
I just saw an article on these in Bon Appetite. Your version looks way better. I will have to give it a try.
I can attest to how delicious these are having bought them from the Share our Strength bake sale this past Saturday. YUM!!!!
What a nice mother you have!! These look so tasty. And super nutritious, too. Yummmmm. I can see making these to take on hiking, kayaking, ski, etc. trips. A few raisins or dates would be a nice touch, too . . . . Love it!! ;o)
Fany is the author of My Sweet Mexico and Paletas.
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Merrill adds two sticks of butter to the pot (yes, two sticks!), while Amanda opens the family-sized canister of oats.
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Londonfoodieny calls for a mix of white sugar and golden syrup.
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Everyone is excited about pioneering an ingredient new to the "test kitchen" here at food52: golden syrup.
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Merrill's attempt at a "heaping" 1/3 of a cup of syrup.
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It looks like liquid amber.
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The recipe calls for 4 1/2 cups of oats -- it makes quite a lot!
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The goal is to melt the butter and heat the mixture just until the sugar starts to dissolve.
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Pepitas!
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It may look like it's destined for a bird feeder, but never fear.
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One of the more rewarding kitchen moments.
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The butter and sugar have thickened considerably and are now smooth.
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In go the oats and seeds...
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We used a non-stick tart pan, since we didn't have a rectangular tin the right size. It worked quite well.
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We shook the pan and patted it gently to smooth the mixture before putting it in the oven.
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Thank you, thank you! I've always HATED maple syrup (yes, including the two years I spent living in Vermont!), and I've never been able to figure out what to substitute for it in recipes. Honey always seemed just TOO mild. For some reason, golden syrup just never occurred to me. From now on, every time a recipe calls for maple syrup, I'll just quietly substitute golden syrup. You have made me very happy!