Feeds:
Posts
Comments

Posts Tagged ‘traybakes’

I can start with 4 ingredients in the cupboard and have 2 trays of flapjacks ready and out of the oven in less than half an hour. This is a delicious flapjack recipe – my absolute favourite, with a chewy texture and a delicious caramel taste. It’s my go-to recipe for home-made treats in a hurry. I was originally given the recipe by another ordinand’s wife when the Vicar was training for ministry and I must have baked these flapjacks at least 100 times since then without a bad batch. I usually make a double batch as it only takes a couple of minutes more than a single batch and there never seems to be any trouble in disposing of them.

Ingredients

  • 150g granulated sugar
  • 150g soft margarine
  • 4 tbspns golden syrup
  • 250g porridge oats

Melt the sugar, margarine and golden syrup together in a large microwave bowl (or in a saucepan on the stove if you don’t have a microwave) – it takes about 2 minutes on full power in my cheapo 750W microwave. To get the golden syrup out of my measuring spoon easily I dip the spoon (a metal one) in a mug of just boiled water before adding each spoonful. Once the sugar, marg and syrup have melted together, mix in the oats. Then pop the mix in a 8″x12″ baking tin, lined with silicone baking paper (or a reusable liner like I use), and flatten it down so that it’s evenly distributed and pop it in the oven.

Your oven needs to be pre-heated to 180ºC (Gas 4, Fan 170ºC). In my fan oven, the flapjack takes 15 minutes to cook, but can take 20-30mins if your oven isn’t as speedy or isn’t quite up to temperature at the beginning. Once it’s golden on top, remove from the oven and leave in the tin for five minutes before cutting into slices sized to your flapjack appetite (generally 21-24 in my experience) and leaving to cool fully in the tin. If you cook it a little longer, it’ll be crunchy rather than chewy, so you can cook differently according to your flapjack preference.

Read Full Post »

Someone asked me recently for a low-fat traybake. Most of my cooking isn’t terribly healthy – I prefer to have a small slice of something delicious rather than a large wedge of something worthy. However, sometimes deliciousness and worthiness can combine, as is the case with these fantastic Date and Coconut Chews.

I was given this recipe by my friend Summer after we spent a very happy day off on a walk with her and her Vicar husband. We took a picnic lunch with us. I brought soup and Summer brought various treats including these. I’m not normally a fan of dates, but these slices are wonderful – chewy and sweet but full of fruit and coconut, which I think cancels out the butter and golden syrup.

Ingredients

  • 6oz/170g plain flour
  • 3 oz/85g dessicated coconut
  • 6oz/170g stoned dates, chopped
  • 6oz/170g caster sugar
  • 3oz/85g butter (you could use hard marg, but butter is tastier, isn’t it?)
  • 2 teaspoonfuls (1 dessertspoonful) golden syrup
  • 1 egg, beaten

Melt the butter, sugar and golden syrup (I always do this in the microwave, but you can do it on the stove aswell). Stir the dry ingredients together then add the hot butter mixture and the egg. Mix everything well and then spread out in a lined 9″x11″ (23cmx28cm) tin. Bake for 15-20 minutes at 180ºC (Gas 4, Fan 170ºC).

When cooled a little, cut into 24 slices. I did a little maths and reckon that each slice has about 3.5g of fat. This isn’t quite low enough to classify as ‘Low Fat’ in the US , but I think it’ll do.

[Late Edit: A Twitter pal tells me he’s tried this recipe using prunes instead of dates and rice flour in the place of plain and that it worked really well. Good for those on a gluten-free diet then.]

Read Full Post »

As anyone who follows me on Twitter (or is a friend on Facebook) knows, I spend a lot of time in the kitchen. My kitchen time is especially intense on Wednesdays, which is my baking day in preparation for the weekly coffee morning I organise which  is mainly attended by school gate mums.

Every week I bake at least two cakes or biscuity or bready type things. Others often bring toast or crumpets, and we eat together and talk about how to solve the problems of the week. This morning it was improving working memory in dyslexic and ADHD affected kids.

This morning’s Cake & Chat delicacies from the Vicarage Kitchen were malt loaf, apple turnovers and lemonies. When I mentioned the lemonies on Facebook, my friend Snap asked for the recipe. Neatnik at Cake and Chat was also very keen on them, so this recipe is also for her.

I’ve decided that the only way to blog recipes is to give up the exalted aim of photographing step-by-step cooking, but to be content with a finished product pic. My photography skills are just not up to those of the Pioneer Woman, whose recipes always look so easy as she shows the whole procedure from cast of ingredients through to half-eaten plateful.

 

Just the finished product, I'm afraid. Delicious though.

 

The original recipe book name for lemonies is Bahama meltaways. I renamed them lemonies, as they are like a lemon brownie, with a shortbread base.  Also I have no idea what the Bahamas have to do with a traybake. The topping is sweet and chewy like a brownie, but with a great lemon kick. The recipe was originally in a Royal Scottish Country Dance Society cookbook given to me by my most excellent mother-in-law, who knows a thing or two about baking.

Lemonies

Shortbread: 3oz butter, 5oz plain flour, 2oz icing sugar

Topping: 8oz granulated sugar, 2 eggs, 2tbspns lemon juice, 2 tbspns plain flour, 1/2 tspn baking powder

I make this the quick way, using my food processor to blitz the flour and butter for the shortbread base before pulsing in the icing sugar. But if you don’t have a processor, just rub the butter into the flour until you have a fine sandy mixture. Then mix in the icing sugar.

Scatter the mixture in a tin (9×11″/23x28cm) which you have lined with baking paper or greased well. I have reusable liners cut to fit the tin, which saves lots of hassle when baking but is a bit of a faff for washing up. Flatten the mix down with your hand and put it to bake at 180ºC (Gas 4, Fan 170ºC) for 15 minutes.

Then mix all the topping ingredients together in a medium bowl or a jug, and then, when the 15 minutes are up, pour over the partly cooked base. Return to the oven for another 20-25 minutes until the topping is golden and set.

Leave to cool for 5-10 minutes and then cut into squares. These are quite sweet, but have a wonderful crisp and chewy texture.

Read Full Post »

%d bloggers like this: