Poppy’s Flapjacks

Me: Why do I have to wear a hat?

Nell: Poppy is wearing her chef’s hat.

Me: I know but I’m only watching and listening.

Nell: We don’t want your hair getting in the flapjack mixture.

Me: That’s a bit rich, Nell, coming from someone whose hair gets everywhere.

Nell: I shall ignore that. The list of ingredients are:

100g or 4oz Demerara sugar

100g or 4 oz butter

3 tablespoons/ 3 x 15ml of golden syrup

175g or 6 oz porridge oats

50g or 2 oz desiccated coconut

1 teaspoon/5ml of baking powder

1/2 teaspoon/2.5ml of salt

1 egg, beaten

Me: I’ll never remember that.

Nell: Just watch. Now Poppy has put the sugar, butter and golden syrup in a saucepan and is heating it gently until it melts.

Me: It already smells lovely.

Nell: No tasting. Poppy is now removing it from the heat and stirring in the other ingredients.

Me: I can’t remember what they are.

Nell: Just read our conversation later.

Me: Ok.

Nell: Poppy has a shallow greased square 20cm/8in baking tin and is pressing the mixture into it.

Me: That looks like fun.

Nell: She will now bake it in a moderate oven 180C/350F or Gas Mark 4 for approx 20 mins or until it is golden and firm to touch.

Me: So it could be 17 mins?

Nell: It could and oven temperatures vary. After approx 20 mins Poppy will remove it, leave it for 5 mins and cut it into squares. When it is completely cold it can be loosened with a palette knife and each square lifted out and served.

Me: It’s an awfully long time to wait.

Nell: Stop being impatient. I have some phone calls to make and Poppy will have a well earned cup of tea and rest her paws.

Me: What about me?

Nell: You go and write it all down. This recipe is to be shared with everyone. By the time you are done they will be ready.

Me: Yes. Sorry.

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