Hi, I’m Alex and I am very proud to be typing on my daddy’s blog. My recipe for fruity flapdoodles is a big hit in our house, but I thought the name flapjack sounded too boring, flapdoodles sounds much more exciting!
I love cooking, and I particularly like flapdoodles because the acidity of the cherries and juicy blueberries combine really well with the sweetness of the syrup and crunchiness of the oats. I hope you enjoy my recipe!
- 200g Margarine
- 100g Sugar (we used about 60g dark soft brown and 40g Demerara)
- 100g Golden Syrup
- 1 tsp. Cinnamon
- 165g Rolled Oats
- 165g Porridge Oats
- 60g fresh Blueberries
- 20g dried Sour Cherries
- Put the margarine, sugar & golden syrup in a microwaveable bowl and heat until the ingredients have turned to liquid.
- Meanwhile you could be lining a 20cm * 30cm baking tin with greaseproof paper.
- When the liquid comes out of the microwave oven, stir the cinnamon into the liquid.
- Pour both types of oats into the liquid and mix thoroughly.
- Tip the blueberries and cherries into the mixture and stir carefully. You need to try not to burst the blueberries before it goes in the oven to cook
- Pour the mixture into the baking tin you lined earlier and press flat.
- Bake the flapdoodles at 180 degrees Celsius (Fan) for 25 minutes to half an hour. I like my flapdoodles quite crunchy. If you prefer a softer flapdoodle, try reducing the temperature by 10 degrees.
- Cut four strips down and four strips across before it sets but leave it in the tin
- Leave the flapdoodles to cool and set and then it’s time to eat them!!!