It’s October which means my Instagram feed is officially filled with one autumnal photo after another. It’s also the month where everyone wants to get cosy with fluffy scarfs and bobble hats, and your food habits turn to everything comfort, which basically means carbs.
For today’s post, I decided to do the GBBO calendar recipe, seeded flapjacks.
The oats and mixed seeds might be convincing you that it’s a healthy snack, but the sugar and golden syrup offers that sweet taste we crave. Plus, flapjacks (no matter what extra ingredients you add) are simple recipes that are quick to make and with busy weeks and months ahead, these type of recipes are needed.
I made a few flapjacks back in August when I was practising for the Mid Somerset Show and I must admit, I’ve never been one for adding a mixed bag of seeds to my oaty snack, but these are truly delicious. The demerara sugar gives a nice, sweet taste and the oat and seed combination gives that crunch.
If you would like to give these flapjacks a go, then the recipe is below.
GBBO Calendar October Recipe, Flapjacks
100g golden syrup
100g demerara sugar
125g unsalted butter
250g rolled oats
75g mixed seeds (sunflower, pumpkin, golden linseed and sesame)
¼ teaspoon of ground ginger
Pinch of salt
Preheat the oven to 180°C (or 160°C if you’re using a fan oven) and line your baking tray with greaseproof paper
In a saucepan over a low heat, melt the butter, demerara sugar and golden syrup, stir the mixture until smooth and remove from the heat
In a large mixing bowl, mix together the oats, mixed seeds, ginger and salt
Then add the melted mixture and stir well to combine
Pour the mixture into the baking tray and press down using the back of the spoon
Bake in the oven for 20-25 minutes until starting to firm, remember to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crisper. The flapjacks will firm up and crisp as they cool
Once baked, take out of the oven and leave to cool before cutting into squares