Post-Pancake-Day Flapjack
We've all been there, students. It's 10am on Shrove Tuesday, and, before we examine which sins we need to repent for to achieve spiritual growth, we head straight to the nearest Tesco to buy eggs, sugar, flour, milk, and a big ol' tub of maple syrup. And for the one hour that follows this mission, we hold pancakes to be the most mystical, compelling sweet-treat on the planet. We slather on the lemon zest, sugar, and maple syrup with gusto, and rejoice in the failures as we toss yet enough bit of fried batter towards the ceiling. Only, by the time it gets to 2pm we're a bit bored of it all. And though the eggs and milk will have find use at some point in the week, we're still left with a gloopy, sticky, barely-dented vat of syrup. Alas, there is an answer! Grab and big bag of oats and a slab of butter and you're halfway there already!
Ingredients (Serves 12-16):
- 200g Unsalted butter
- 100g Maple syrup
- 150g Caster sugar
- 300g Porridge oats
Cooking Instructions:
1. Preheat oven to 400F (200C).
2. Line a deep, large oven-proof tray with baking paper.
3. Melt butter in a pan over medium heat.
4. Add sugar and maple syrup, and stir until sugar is dissolved.
5. Remove from hob, and stir in porridge oats, while mixture is still warm.
6. Spoon mixture into tray, and smoothen with spatula, so it is evenly distributed.
7. Bake for 30 minutes, until mixture is crisp on top.
8. Score into even segments, and leave to cool for 20 minutes.
Photo courtesy of www.sugarshack.co.uk
Contributor: Reece Jepson, Sheffield Hallam University, Adult Nursing
"I'd say I make these about once a fortnight now, and I tell you what, they're snapped up so quickly in the house that I'm not sure I remember what they taste like myself! They're so easy and pretty cheap to make that you can't go far wrong with these anyway."
