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Jill Cordes' flapjacks
3
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Ingredients
- 225g plain flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt, or to taste
- 120g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
- 115ml treacle
- 110g caster sugar
- 1 egg
- 65g uncooked rolled oats
- 70g sultanas
- 70g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped walnuts, optional
Method
How to make Jill Cordes' flapjacks
1) Preheat oven to 180C/Gas Mark 4.
Technique:
Using Butter
You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals.
I know this
Tell me more
butter
and flour a baking tray or swiss roll tray. Sift the dry ingredients together and set aside.
2) In an electric mixer, cream the
Technique:
Using Butter
You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals.
I know this
Tell me more
butter
, treacle and sugar until light and fluffy. Beat in the egg, add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins and nuts.
3) Spread dough in an even layer on the prepared trat and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut into bars approximately 7-cm square. Remove bars from pan and allow to cool completely.
