Tuesday, February 26, 2013

Cooking With Casey Crocker

Today, I actually have a foreign recipe for you from Edible Ireland, and Irish cooking blog (which you know sits well with me!) They're called Flapjacks! Not pancakes. More like granola in bars but so much better than the packaged stuff. And super super easy! And of course, super super delicious or I wouldn't be posting it!

Irish Flapjacks
(Makes 8 to 16 flapjacks, depending on how you cut them)

- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1 tablespoon golden syrup, honey or maple syrup
- 1/8 teaspoon fine sea salt
- 2 1/2 cups porridge oats

1: Preheat the oven to 350°F and line a 8 inch x 8 inch or 9 inch x 9 inch square baking tin with parchment paper.
2: Put the butter, brown sugar, syrup and salt into a pan big enough to eventually hold all the oats too and melt over a medium heat, stirring to combine. Add in the oats and stir together until everything is well combined.
3: Pour the oat mixture into the lined tin and press down firmly, making sure the oats are evenly distributed in the pan.
4: Bake in the oven for 25 minutes. Allow to cool for 5 minutes, then cut into rectangles by cutting the flapjacks into 4 squares, then cutting each square into 2 or 4 triangles.
5: Allow to cool fully in the tin before removing them to give the flapjacks a chance to crisp up.

I've discovered that I prefer to cook them in my 9 inch (and beautifully blue!) pie plate and cut them like pie pieces. Also, I let them sit after baking for an hour or more and cut them once they're completely crisp. This method makes them a little easier and less messy.

They make for a delicious and healthy breakfast. Dearest Carl approved. :)

You are loved so stay happy!

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