Well, the answer to that question is almost anything you like.
I mean, you’re more than likely to find oats and butter and sugar, but, really, you can add whatever else takes your fancy (just take a look at Sarah’s five flavours of flapjack post, which is what got me started down this road in the first place). If you’re me, the “whatever else” might just take the shape of some Baileys Irish Cream (which is no more than you would expect from someone (hic!) who has been known to add kahlúa to their porridge…).
I’ll admit, though, that the decision to add a splash of Baileys in this case was pretty random. The bottle of Baileys happened into my line of sight as I went about my flapjack-making business and into the flapjacks it went. Simple as that.
At least that’s how it happened the first time.
For subsequent batches (and there have been several), the first step has always been to fetch forth the bottle of Baileys. Very shortly thereafter I will be found scarfing down gobfuls of the uncooked, Baileys-laced mixture. By the time the cooked version (what’s left of it) is gone, well, whaddya know, it’s time to go looking for that bottle again…
The real beauty of these (or any) flapjacks is just how simple they are to make. Melt what’s meltable, add the liquid ingredients to the dry and you’re done. Well, apart from the baking part that is, which you can omit entirely if you just want to eat the raw mixture (and I promise not to tell anybody if you do so).
- 175g unsalted butter
- 50g dark muscovado sugar
- 2 tblsp golden syrup
- 2 tblsp Bailey’s (or other Irish cream liqueur)
- 0.25 tsp fine salt
- 50g sunflower seeds
- 250g porridge oats (rolled oats)
- 25g dessicated coconut
- 50g dried cranberries or dried sour cherries
You’ll also need:
- A shallow baking tin – mine was 28cm x 18cm x 2cm deep – and parchment paper to line it
- Preheat the oven to 160C and line your baking tin with parchment paper.
- Place a small, heavy saucepan over a medium heat and add the butter, sugar, golden syrup, Bailey’s and salt. Heat until the butter and sugar have melted, stirring periodically.
- Meanwhile, place a small, heavy frying pan over a medium heat. Add the sunflower seeds and toast them, stirring frequently, until starting to brown – about 4-5 minutes.
- In a large bowl, whisk together the oats, coconut, sunflower seeds and dried fruit. Make a well in the centre and add the melted butter mixture. Mix to combine and scrape into your baking tin, flattening the mixture out and pressing it into the tin with a spatula or the back of a spoon.
- Bake in the centre of the oven until golden brown, around 20-30 minutes. Allow to cool in the tin before slicing into squares or bars and, if you don’t scoff the lot straightaway, store what’s left in an airtight tin.
- Of course you don’t have to add Bailey’s – substitute with cream or melted chocolate, leave out altogether or replace with another flavouring. You can also play around with the choice of dried fruit, nuts, seeds and/or chocolate chips.
- Makes around 27 6cm x 3cm flapjacks