Fenner's (Award winning) Flapper-Jackers

There is something really, bloody fantastic about flapjacks. I see them as the baked good of opportunity… the Cher of baked goods, if you will.

One nearly as nutty as t'other...

Why is that, you ask? Pull up a stool there. I’ll pour you a cuppah and tell you…

I've always been a big oat fan. Flahavan's porridge has been a morning stable for me for as long as I can remember. My nana let me in on some "porridge pimping" secrets years ago (her fave addition to the bowl is Rhubarb!), and I've pretty much applied that to flapjacks.

The really wonderful thing about flapjacks, is that not only are they incredibly easy to whip up, but they can be made in all shapes and sizes, and can contain a whole host of different combinations of delicious ingredients.

You can go the simple route, and make plain flapjacks – so, the staple ingredients of oats, sugar and golden syrup, with a pinch of vanilla or cinnamon to add flavour. Alternatively, you can jazz your batch up by adding your choice of additional ingredient. I find the most popular ones tend to be fruit, nuts and/or seeds.

The beauty of the flapjack is that, because they are so versatile (just like Cher, right?!) there is always the option of playing around with them in some way or another. Here are some of my favourite ways to do just that -

Layer bake - You can go the layered flapjack route, by separating two slightly thinner flap-jack layers with jam (homemade jam that isn't too sweet is best - i.e. prune, apricot)

The Chocoholic – Some bakers add chocolate to everything they make, and if done the right way, the flapjack is ideal for a good aul choccin' up. Best ways are either small chunks or chips within a plain or nutty mix, or drizzles of dark chocolate on top of your mix once in the tray. White chocolate drizzles go well with cranberry flapjacks.

Flapjack cake – Make double the mix quantity and use a deeper tin. Simples. 

Flapjack mini bites – Exactly what it says on the tin. Combine with one of The Chocoholic methods above if you’re feeling cray-cray.

Festive flapjacks – Because of the mix type, flapjacks are easily moulded into random shapes, so they are great for festive occasions… think hearts, Christmas trees and shamrocks :)

See? So many versions. They really ARE the Cher of baked goods.

*Bursts into song* If aawwhhhh courrrd turrrn behhck teeeeee-ummmahh..!

Moving swiftly on…

My company, The Red Consultancy, hold an annual bake-off competition called 'The Great Red Bake-Off', the proceeds for which are given to charity.  I'll write more about this in my next post. The judging took place last Friday, with any staff member eligible to submit as many entries as they want. I threw two entries into the ring. My newest flapjack creation was apparently the one that won me First Prize :-)

Below is the recipe. I call them Fenners Fruity Nutty Seedy Winter Wonderland Flapper-Jackers.

Quite a mouthful, you say? You have no idea.

The Ingredients:

140g light muscavado sugar

3 tbsp golden syrup

140g butter

200g rolled oats (I recommend Flahavans Organic Irish Oats)

**50g rice crispies

85g raisins or sultanas

85g walnuts or pecans (I used a mix of both this time)

50g mixed seeds

30g dried cranberries

50g ready-to-eat apricots, finely chopped

20g dessicated coconut flakes

**You don’t typically find rice krispies in a flapjack mix, but I decided to add them in with a view to creating a crunchier, lighter texture. Worked a charm!

Before and after - browning the coconut

The Method:

• Heat the oven to 160C/fan 140C/gas 3.
• Gently heat the sugar, golden syrup and butter in a large pan until the sugar and butter have both melted.
• In a separate bowl, mix the dry ingredients - oats, rice krispies, raisins, nuts, seeds, cranberries and apricots
• Stir the dry ingredients into the pan until covered in the butter mix. Large pan is best as you’ll find it easier to stir in the mix.
• Spoon the mix into a traybake tin (23 x 23cm works well). Make sure its nice and compact (no gaps!)
• Place in the oven for about 30 mins. You'll see that the mix is not solid after this length of time - don't panic, the hardening up part happens when you let the tray bake cool down
• Remove carefully from the oven and sprinkle a thin layer of the dessicated coconut flakes on top.
• Place back in the over for 5-7 mins, or until a golden / light brown colour forms (this really helps to bring out the coconut flavour
• Take out of the oven carefully and leave to cool completely, before cutting into 16 bars with a sharp knife. And for the love of God, be careful with the big knife!

The Moosic:

Cher. Cher, Cher and more Cher. And a little bit of Fleetwood Mac on the side for good measure. Great baking tunes.

So, there you have it. A nice recipe to follow if you're keen to flex your flapjack muscle. We all have one. Mine is in my kiss, ohhhh-ooh it's in my kihh-hiss....

Flapper-Jackers!

Go forth and Bake,

B x