Honey with Elderflower and Champagne
(Fredrik just mentioned that flapjacks in the US and UK differ. The US flapjacks are pancakes and the british ones are cakes. This post is about cake flapjacks, just so you know if you wonder where the pancakes are…)
This month’s Sugar High Friday is hosted by Nic at Baking Sheet and the theme is honey. I like honey, especially in tea. But I seldom use honey when I’m baking. My first plan was to bake the Polish cake Miodownik which is a honey cake with layers of yummy cream. But when I realized that I had to go to the store for some of the ingredients I decided for a recipe from New Vegetarian by Celia Brooks Brown, Honey flapjacks. I adjusted the recipe it a bit as I didn’t have any plain porridge oats, only porridge oats with roasted wheat bran. I neither had ordinary honey so I took my honey with Elderflowers and Champagne that I bought at a market some time ago. As expected the honey has a delicate and wonderful taste of Elderflowers and Champagne, and maybe it was a waste using it in the flapjacks :-) But they are really good and they are just soooo simple to bake! The cheewy and moist flapjacks are rather sweet, but excellent with a cup of tea or a glass of cold milk. For recipe, see below after the photos.
Elderflower and Champagne Honey Flapjacks
200g (7¼ oz) unsalted butter
200g (7¼ oz) demerara sugar
200g (7¼ oz) Elderflower and Champagne Honey
400g (14¼ oz) porridge oats with roasted wheat bran
50g (1¾) oz nuts
20cm x 30cm cake tin, greased
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts and mix well.2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.