Moving on non-consecutively and purely randomly down the Food & Drink Blog longlist (sponsored by Bord Bia) for The Irish Blog Awards, I spotted these delicious looking Flapjacks on Val’s Kitchen. I knew I’d have a bit of time to get these together on a Saturday afternoon, as well as having all the necessary ingredients in the house!
This flapjack recipe was flawless. It was my first time making flapjacks, and as my regular readers will know, my history with baking disasters could have certainly taken the flap out of the jacks.* I followed Val’s recipe exactly – except I only put them in my oven for 15 minutes as it is like the centre of the earth in there, so hot – and they turned out perfectly. FYI I used honey instead of golden syrup and I used light muscovado brown sugar.
I teach two absolutely adorable Mongolian children extra English on Saturday afternoons so they were delighted when I arrived with a few freshly baked flapjacks earlier today. Certainly made the prospect of learning on a Saturday a little sweeter. So thanks for that, Val!
Head over to Val’s Kitchen for the full recipe.
I enjoyed my flapjacks with some afternoon tea, sipped from my favourite china cups.
Ah, go on, let’s have a closer look…
Yum! Head to Val’s Kitchen to make your own
*No, I’m not sure what I mean, either.
Below is a link to Joanna Newsom’s Sprout and The Bean on The Hype Machine, as it’s been in my head all day. It appeared on one of my favourite albums of ALL time The Milk Eyed Mender, released way back in 2004.
I’ll never forget the first time I heard this song, feeling very low on a bus going through Harlem, NYC. It cheered me up no end and since then I listen to it if I need to calm down, STAT. Imagine the effect of listening to this while supping on tea and munching on a flapjack? I’m sooooo chillwave right now.