Wednesday, 11 June 2014

Jammy Jacks

I woke up much earlier than usual this morning, and as it isn't in my daily routine I wasn't feeling hungry for breakfast. My husband was on a work call and after slowing sipping on my morning 'cuppa, I was left with little to do. The light was streaming in from the windows, so pretty and warm. Then it dawned on me, this was my chance to get some food photography in whilst the natural light was seeping through. There was one small problem in my plan, I had no food to photograph...

I started flicking through old cookbooks and came across Flapjacks, I loved them when I was in UK and as most of the ingredients are pantry staples, the decision was an easy one! The most important thing to me in a flapjack is the chewiness. It shouldn't be under cooked or gooey but it should definitely have a soft chew to it. I changed the recipe slightly to allow for maxium 'soft chew' with the addition of corn syrup. Without being egoistic, these jam laced, chewy oat slices are ah-mazing. Especially eaten on the day! This may just replace my current go-to bake, the delicious Chocolate Brownies

We don't really have British flapjacks in Australia, not that I have come across anyway. I guess the closest thing would be an Anzac Slice or biscuit the only big difference that these are way more delectable (sorry Australia!). The original Flapjack is plain with no icing or topping, hence the name of my version, Jammy Jacks. 
  • 125g unsalted butter
  • 125g golden syrup
  • 2 tbsp corn syrup
  • 125g light brown sugar (muscovado)
  • 125g self raising flour
  • 125g rolled oats
  • 25g desiccated coconut plus extra for topping
  • 2-3 tbsp strawberry preserve (or any other fruit jam you like)
  1. Line a square cake tin with baking paper and set aside.
  2. Preheat the oven to 180C (170C fanforced).
  3. In a medium size mixing bowl, combine the flour, oats and coconut. Set aside.
  4. In a small saucepan over low heat, melt the butter, golden syrup, corn syrup and sugar together until sugar is dissolved. Remove it from the heat as soon as everything has melted.
  5. Pour the melted butter mixture into the dry ingredients and stir to combine. 
  6. Pour the batter into the cake tin and bake in the oven for 15minutes.
  7. Once cooked, it should still be soft in the middle. It will firm up as it cools. 
  8. Allow to cool for 10 mins and then spoon over the strawberry preserve, smoothing over with the back of a spoon. Sprinkle over the extra coconut and allow it to cool to body temperature before taking it out of the pan and placing it on a wire rack.
  9. Once it is completely cooled to room temp, cut evenly into rectangles or squares. (no judgment if you cant wait that long, the smell is gorgeous!)

p.s I picked up these beautiful linen napkins in Crate and Barrel, you can find similar here.