Sunday, 11 October 2015

Beetroot Flapjacks and Chocolate Chip and Oatmeal Biscuits

Today for snack P and I made:

(1) Beetroot Flapjacks

  • 150g unsalted butter
  • 1 tbsp golden syrup
  • 80g muscovado sugar
  • 250g rolled oats
  • 2 medium sized beetroots – peeled and grated
  1. Melt the butter and syrup in a large saucepan.
  2.  Remove from the heat and stir in the sugar until the mixture is well combined.
  3.  Stir in the grated beetroot, followed by the rolled oats
  4.  Press the mixture into an 8” square lined tin, using the back of a spoon. 
  5.  Bake at 180C for about 30 minutes until golden and firm. Allow to cool before cutting into 12 slices.

 Chocolate Chip and Oatmeal Biscuits

  • 125g butter
  • 75g caster sugar
  • 75g soft brown sugar
  • 1 large free-range egg (beaten)
  • 1 teaspoon vanilla extract
  • 175g plain flour
  • 1/2 teaspoon baking powder
  • 50g oats (I used jumbo porridge oats)
  • 50g chocolate chips
  1.  Pre-heat oven to 190C and line a baking tray.
  2. Gently melt the butter in a large saucepan and then take off the heat and add both the sugars, mix well before adding the rest of the ingredients, stirring them well.  
  3. Using a large spoon, scoop the mixture into small mounds on the prepared baking tray, making sure they are set well apart as they spread during baking. 
  4. Bake in pre-heated oven for 10 to 15 minutes until just golden brown and just firm.  
  5. Allow them to cool for 2 minutes on the tray before carefully transferring them to a wire rack to cool completely. 

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