Flapjack

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Lois’ flapjack is basically a giant Anzac biscuit baked in a tin. Perfect for those times when you have the mental capacity for weighing, melting, stirring, pouring, and baking, but shaping individual biscuits is a bridge too far.

Lois’ original recipe calls for the addition of sultanas or raisins, but I used dates as their chewy caramel-ness is perfect with oats and coconut. I think this recipe would also benefit from a sprinkling of pumpkin and/or sunflower seeds.

Flapjack (Lois Daish, Fuss-Free Food for Two, 1997, p.59)

1 cup rolled oats

1 cup dessicated coconut

1 cup sugar (I reduced this to 3/4 cup and it worked fine)

1 cup flour (I used wholemeal flour)

100g butter

2 tablespoons golden syrup

1 teaspoon baking soda

3 tablespoons boiling water

1 cup raisins, sultanas OR 1/2 cup chopped dates and 1/2 cup sunflower and pumpkin seeds

Preheat oven to 170°C and line a baking tin (mine was 20cm x 20cm) with baking paper. In a large bowl stir together the rolled oats, coconut, sugar and flour. Melt the butter and golden syrup together in a small pot. Put the baking soda in a cup and add the boiling water. Pour this into the melted butter mixture and stir before pouring over the dry ingredients. Add the raisins or sultanas or date and seed mixture and stir thoroughly. The mixture will look a little crumbly. Scrape the mixture into the prepared tin, push down and flatten out evenly and bake for 20 minutes. Cut into squares while still warm.

Apple flapjack

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Lois’ apple flapjack is like a bowl of stewed apples topped with Anzac biscuit topping. A dream pudding in my book (a dream breakfast, too). Next time I make this I’m going to up the Anzac factor by adding long thread coconut and an extra tablespoon of golden syrup (and not add any sugar to the apples).

Apple flapjack (Lois Daish, Listener, June 4 2005)

Topping:

80g butter (if using unsalted butter, add a pinch of salt to the dry ingredients)

1 heaped tablespoon golden syrup

2 cups rolled oats

1/2 cup standard flour

1/2 cup brown sugar

Filling:

5 large cooking apples

1/4 cup water

1/4 cup sugar

Preheat oven to 170°C. Melt the butter and golden syrup in a medium-sized pan. Once melted, add the dry ingredients and stir to mix. Peel, core and slice the apples. Place into a large baking dish. Sprinkle with water and sugar. Spoon the topping over the apples and bake for about an hour until the apples are tender and the topping is crisp. It goes without saying that this is heavenly with vanilla ice cream or a dollop of thick Greek yoghurt.