Back to cooking with chewy flapjacks

So I had gone missing right?.. Trying to make amends, I’ve come back with some information that will treat your senses.

Recently, I went on this vacation which was long due but was just not happening. Gushaini is a small village in Himachal Pradesh and pretty as a painted picture. I highly recommend this place if you are planning to unwind and enjoy the surroundings.

Flowers @ Tirthan

Coming back to cooking, flapjacks hail from UK and the republic of Ireland and also go by the name muesli bar in many places as its main ingredient is rolled oats and golden syrup. They can be had as a cookie or the way I like it: crumbled up in milk.

Additions to the base recipe can be flavours ranging from chocolate chips, desiccated coconut, dried fruits and nuts.

Flapjacks

Recipe

350 g rolled oats
125 g unsalted butter
90 g sugar (I used brown for that extra flavour. You may alter the sugar content to make it more/ less sweet or even use splenda)
1 tbsp honey/ golden syrup
50 g raisins
75 g chocolate chips
50 g desiccated coconut (optional)

Method

Heat the butter and sugar on low heat till the butter melts and the sugar is completely dissolved.

Add the golden syrup, rolled, dedicated coconut and mix till coated well. Add the chocolate chips, raisins and mix well.

Pre-heat the oven at 180 degree Celsius. Taking an ice cream scooper, make 20 jumbo cookie and bake for 30 mins or until golden brown.

Take them out on a wire rack to cool and store in an air tight container up to 1 week, though I bet these will be gobbled up sooner that you think.

Serve with cold milk.