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Random Recipes

 Thu 02 Jun 2011
10:39AM
compton

Choc Chip Cookies


250g brown sugar
250g white sugar
280g butter
2 eggs
300g choc, broken
half tsp bicarbonate of soda
half tsp salt
500g plain flour

mix sugar and butter until creamy & fluffy. Add eggs and choc chips. Add bicarb & salt to flour, then mix into other ingredients.

Place golf-ball sized amounts of mixture evenly on a baking tray.

Cook in a preheated oven at 180°C for 12 minutes until lightly golden.

Flapjacks

The key ratios are:
  • 200g sweetness
  • 300g fatness
  • 400g oats
As you see, I'm not being very specific about each of these. The main choice to make is where your sweetness is coming from - you want 40% to 60% sugar, brown or white, with the remainder made up of either honey or golden syrup. Your fatness will generally be either butter or marge, depending on how flush you're feeling. This leaves the oats - I generally just use standard oats, but apparently a mix of standard and whole oats (aka jumbo oats) can work well.

Use a microwave to melt the butter, with the sugar and honey/syrup. Give it just long enough to go completely runny, then mix in the oats. Now stuff it into a well-greased baking tray - grease-proof paper is ideal if you have it - and pop into a preheated oven at 140°C for 25 minutes. This will give you nice chewy flapjacks - if you prefer them hard and crunchy, cook at 160°C or even 170°C and use a shallower baking tray.

Leave to completely cool when done. I like to pour chocolate, melted in the microwave, over the flapjacks at this point, and then stick in the freezer to speed up the setting time. The Guardian has a good piece on how to do the perfect flapjack.
 
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