Looking for an indoor activity for these gloomy Washington afternoons? Baking is a great way to stay occupied and fight the winter blues (not to mention it has a delicious outcome), so head over to The British Connection and pick up a couple ingredients!
Today’s suggested recipe is flapjacks (the British kind of course). They’re easy to make and serve as a great on-the-go snack or lunchbox treat for kids.
The British Connection has two products to get you started: Lyle’s Golden Syrup and Tate’s Demerara Sugar.
Here’s the full list of ingredients and the preparation method:
- 175g/6oz butter
- 175g/6oz golden syrup
- 175g/6oz muscovado sugar (you can use demerara sugar as a substitute)
- 350g/12oz porridge oats
- half a lemon, finely grated zest
- pinch of ground ginger
- pinch of ground cinnamon
- Preheat the oven to 150C/300F/Gas 2 and grease and line a 20cm/8in square baking tin with baking paper.
- Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest, ginger, and cinnamon.
- Pack the mixture into the baking tin and squash down. Bake in the over for 40 minutes.
- Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.
This recipe is an adapted version of Lorraine Pascale’s.