Tag: flapjacks

BAKING TIPS: Lockdown at The Lawns – shortbread, caramel squares & vegan flapjacks.

by granebakes

Thank goodness for the sun shining upon us in this time of need! Seriously though, it certainly brightens up our daily hobbles up and down the road – even with the chilly breeze – before coming back inside to plan the day. 

I’m testing vegan flapjacks later; but first let me mention shortbread (again!).

Shortbread

  • The normal ratio of sugar-butter-flour is 3-6-9 plus a good pinch of salt. The idea is for this rich mix not to need liquid, but still form a crumbly dough. Difficult to work with for biscuits so I was interested to read a recipe using an egg yolk to help bind things together. And yes it does! Cream together the butter, sugar and egg yolks before stirring in the flour.  
  • LATEST TIP: I’ve recently discovered using dark Muscavado sugar is a very tasty addition to the shortbread mix.  
  • For the crumbly base (no egg) rub the fat to the butter the stir in the flour and salt. This original mix is better to use in a tin – well buttered, not lined, either round or oblong.
  • Press the mix down lightly with the back of a spoon and then prick with a fork.
  • Bake gently for around 30 minutes and then mark out into fingers whilst still warm. 

This also makes a good base for caramel squares.

CARAMEL SQUARES

Bake as before, then while still warm cover with a layer of caramel made as follows. 

  • Warm a tin of Nestles caramel in a saucepan, adding a knob (1-2oz) of butter. Stir then spread over the biscuit base and allow to cool thoroughly.
  • Melt a mix of plain and milk chocolate and drizzle this over the caramel and swirl lightly. Nestles also make a chocolate version of the tinned caramel. As a variation cover this with melted white chocolate.

Remember to keep these bakes in the fridge or they will be too sticky. 

Vegan Flapjack (Gran E version, fingers or squares) 

Ingredients: 

  • 5oz Vegan Block (Butter style) 
  • 5oz brown sugar (Demerara is good) 
  • 2 Tablespoons Golden Syrup 
  • 9oz Porridge Oats 
  • 2oz chopped dried fruit 
  •  A good pinch of salt 

Method:

  • Pre-heat the oven to gas 4 (160 fan) 
  • Melt together the fat, sugar and syrup 
  • Stir through the oats, salt and fruit 
  • Tip this mixture into a greased and lined oblong tray (about 12×8”) 
  • Smooth the surface 
  • Bake for 30 minutes then check. It may need a further 10 minutes 
  • Allow to cool but mark into squares before completely cold 
  • Do not take out of the tin too soon as it may be crumbly.