We hope you're enjoying the sunny long weekend. Here are some photos to remind everyone of fun con spirito times!
It's been too hot for serious baking so it's a good moment to share our flapjack recipe - it's quick and easy and very delicious!
(Makes about 25)
4 oz butter
3 tbsp golden syrup
6 oz dark brown sugar
8 oz oats
4 oz chopped walnuts, pecans or hazelnuts
1/4 tsp salt
Pre-heat the oven to 175 degrees and line a square brownie tin with greaseproof paper.
In a saucepan, melt the butter, sugar and golden syrup together on a low heat (a couple of minutes). Remove from heat and stir in the other ingredients, mixing thoroughly. Pour/scrape into the prepared tin and smooth the top.
Bake for about 20 minutes until it's just starting to turn golden brown. If you prefer a crunchier - rather than chewier - flapjack, leave in for up to 25 minutes.
Put the tin on a wire rack to cool for 10 minutes before taking out of the tin and placing on a chopping board. Cut into squares while still warm or it'll be hard work later! Store in an airtight container.
next week's recipe: Hummingbird Bakery chocolate whoopie pies