Excuse no.1 - I went to my 25 year school reunion and got so drunk that it's taken me 2 weeks to recover. I had NO idea that being this old would affect my ability to cope with copious amounts of wine and champagne... nor did I realise just how unhinged I become when I'm drunk and happy. My mother has refused to ever let me stay there again after a night out, because I treated her staircase like a helter skelter (even asked for a tray so's I could slide down 'em a bit faster) and after throwing up in her toilet, I told her she was dirty and needed to clean it up. I also called her "butch" when she put her dressing gown on...
Excuse no.2 - see above. That's my oldest BFF Kerry, in the pink - with me at our reunion. The photo is slightly out of focus, but the entire evening was slightly out of focus - so it's apt.
Excuse no.3 - I haven't had a car for 3 weeks so have had to rely on internet shopping for groceries and I'm CRAP at it. My grocery shopping has left me uninspired and slightly depressed and therefore unable to cook food I want to share... I get my car back on Saturday.
Excuse no.4 - Mmmmmmeh.
Excuse no.5 - I. Just. Couldn't. Be. Arsed.
Excuse no.6 - I made these flapjacks two weeks ago and ATE THE BLOODY LOT... I have been frightened to cook ever since.
Take your pick, they're all true. I should probably be ashamed of Excuse no.1 but I can't quite summon up the energy... and I think it's funny. Mum didn't. But she loves me and I was forgiven by 9am the morning after because I climbed into bed with her and fell sound asleep... snoring. A mother's love really is forgiving.
Back to Excuse no.6. These really were the BEST flapjacks I have ever made/eaten. I couldn't wait quite long enough for them to cool down completely, and when they were barely warm I sunk my teeth into the first one. It was like eating a flapjack brownie. The centre was all squidgy and nommy and...
...well, the rest is history.
I've never made anything but straight forwards flapjacks before - so this recipe is going into this month's Our Growing Edge link up - hosted by Chandler from The Chef with Red Shoes. Our Growing Edge is aimed at connecting food bloggers everywhere and inspiring us to challenge ourselves and try new things. It's a great idea and absolutely everyone is welcome to join in, so come on over and take a look for yourselves.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Banana and Chocolate Chip Flapjacks Recipe
Prep time - 10 minutes
Cooking time - 30 - 35 minutes
Total time - 40 - 45 minutes
You will need
A 20cm square baking tin
3oz/85g light soft brown sugar
3 tbsps golden syrup
1 tsp vanilla extract
12oz/350g porridge oats
2 medium, ripe bananas - peeled and mashed
3.5oz/100g plain/dark chocolate chips
- Preheat the oven to 180C/160C fan/gas 4.
- Grease and line the baking tin with baking parchment.
- Put the butter, sugar, golden syrup and vanilla extract into the saucepan, heat gently until melted.
- Stir in the oats and leave to cool a little.
- Gently stir the bananas and chocolate chips into the oats mixture then spoon the wet flapjack mixture into the baking tin.
- Press firmly and evenly into the tin with the back of a spoon until the top is level.
- Bake for 30-35 minutes, or until golden.
- Remove from the oven and cool for 5 minutes then cut into 12 pieces whilst still warm.
- Cool completely before turning out and cutting again with a sharp knife.
Note: Cooking times vary greatly depending on what type of oven you use. These take 20 minutes in my fan oven (even at a reduced temperature) but 30 - 35 in my conventional oven... yes... I have two ovens.
Original recipe from Lyles Golden Syrup.