After my girls left home I struggled to find reasons to bake. The hubby does not have even a slightly sweet tooth, and my total lack of willpower when it comes to sugary heaven meant any baking would be devoured by me and me alone, not really conducive to my seemingly lifelong goal to lose weight! So, to ensure I could still enjoy cake on a regular basis, I started a bake club. It has gone from strength to strength and we now have a thriving little group where each month I get to bake something I have never tried before and to taste everyone else’s creations, totally satisfying my ridiculously sweet tooth.
Last month one of our challenges was flapjack, something I have never actually made with much success. I usually manage to either create a rock hard version that cracks teeth, or one so soft you have to eat it with a teaspoon. I was however determined to do a decent flapjack for club, so set about looking for a recipe.
It is no secret that I love Bakewell Tart and when I stumbled on a Bakewell flapjack recipe my mind was made up. Bakewell flapjack was the definite way to go, but frustratingly every recipe I found included flour. I may not have ever made a perfect flapjack but no recipe I ever tried, looked at, read or heard of ever included flour! So I decided to create my own. I was delighted with the result and it went down very well at Bake Club so I thought I would share it with you.
Staying true to foodie challenge number 4, “don’t buy if you can make yourself”, first up we need to make some jam. For a number of years I have been making Christmas hampers for the family and one of the firm favourites has been my cherry and amaretto jam, perfect for Bakewell flavoured anythings 🙂
Cherry & Amaretto Jam
Ingredients List 2 x 480g Bags of frozen cherries 4 tbsp water 800g preserving sugar 2 tbsp lemon juice 4 tbsp Amaretto
Pop the frozen cherries and the water into a saucepan, and heat gently until the cherries are soft.
Pour the cherry mixture into a maslin pan and add the sugar and lemon juice. Stir gently over a low heat until the sugar has dissolved then raise the temperature and bring to a rapid boil until the jam reaches setting point, 105c. Allow to cool slightly, then stir in the Amaretto.
Pour into sterilised jars and store in a cool dark place. This makes a few jars, so you can make your flapjack and still have plenty left to enjoy on toast.
Ingredients List 150g Butter 150g Dark brown sugar 150g Golden syrup 300g Rolled oats 50g Ground almonds 1 1/2 tsp Almond essence Pinch salt
Gather up your ingredients and mix the oats, almonds and salt in a mixing bowl.
Put the butter, sugar and syrup in a saucepan and warm gently until the sugar is fully dissolved.
Pour the sugar into the dry ingredients, add the almond essence and mix everything together well.
Grease and line a 9×9 inch tin and preheat the oven to 150c
Put half the mixture into the tin and press down well. Spoon jam over the top and spread out evenly. Leave a gap around the edges so the jam doesn’t seep out during baking.
Spoon the remaining oat mixture over the top in blobs. I find it easiest to start around the edge so I seal the jam in, then work my way into the middle. Once all the mixture is used, press down firmly to create a solid layer. There will be some seepage up through the top layer but it just adds to the charm 🙂
Pop it in the oven for 40-50 minutes or until a nice deep golden brown.
Let it cool completely in the tin, which gives you a chance to have a cuppa and try to explain to the sulking dog why she is on 4 weeks cage rest, how sad does she look!!!
Mix a couple spoonfuls of icing sugar with a few drops of water, and once the flapjack is cold, lift it out of the tin and drizzle the icing over the top. Cut into squares and enjoy.
Although I have no intention of ever caring what the nutritional content of a slice of this flapjack is, as I have bothered to work it out I will share the information. You can of course totally ignore the below and work on the same premise I do with homemade cake, ‘its scrummy, so who cares! 🙂
Nutritional Information per slice 235 Kcals, 31g Carbs, 11g Fat, 3g Protein, 2g Fibre, 19g Sugar