Flapjack Bars

Hello chaps, terribly sorry for the utter negligence with which I have treated my blog just lately (shocking, I know) but rest assured that my reasons were at least somewhat justified- completely swamped with work being the main one. However now that I am posting I can inform of a lovely little recipe for these flapjack snack bars. I can also now say that I'm the proud owner of a shiny new pair of roller skates. A bit of a foolish purchase as I live in a hilly area and can't skate, but never mind eh? In other news I've decided to try and improve my (frankly fairly bad) photography skills by taking at least one photo a day, so hopefully I will one day be able to take a decent picture. But granted it's a long shot...

Still, on with the recipe

Ingredients
100g demerara sugar
100g butter
3 tbsp golden syrup
175g porridge oats
1tsp baking powder
1 beaten egg
1 tsp ground ginger
75g sultans
75g almonds
300g chocolate

Flapjack Bars:



• Line and grease a shallow tin 
• Melt together butter sugar and syrup
• Remove from the heat and stir in the oats, baking powder, ginger, egg, sultans and almonds
• press into the tins and bake at 180oc/ gas mark 4
• Leave to cool, then melt the chocolate and spread over the top. Let it set in the fridge
• Finally cut it into bars which can then be wrapped in greaseproof paper to be transported. (Don't worry if its crumbly to start with, after a few hours it will stick together better)

This recipe is dedicated to Meg Lea





Hey it's cookie time! I finally got the baking time right for these so they're chewy and scrummy! Give it a try, it's worth it!

Ingredients
100g/ 3.5 oz plain flour
1 tbsp cocoa powder
1 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 ground cinnamon
50g/ 2oz light muscavado sugar
50g/ 2oz butter
2 tbsp golden syrup
100g/ 3.5oz plain dark chocolate

Cookies:

• Stir all dry ingredients together, dice the butter and rub it in until it looks like breadcrumbs.
• Add the syrup and mix with a spoon. then squeeze to form a ball using your hands.
• Knead in the chocolate.
• Shape into a log and divide this in half. Next divide each half into six.
• Bake for 8-10 minuets at 180 degrees/ gas mark 4, or until the tops are craggy. Leave to cool 1-2 mins before moving.

These are dedicated to my lovely friend Helena, who Chrisend me The Cupcake Fairy.

Yours truly

The Cupcake Fairy



Beetroot Soup

This soup was a bit of an experiment for me as I'd never really done it before, so all sorts of things found there way into it! All of them nice though, I'm pleased to say.

Comfort Food

Hey up ducks, well I know I've been a tad negligent in posting, but I've also been a tad negligent in baking, so i do have my reasons. Today was definitely a day for comfort food, so here's soup and mum's classic biscuits.

Scrumptious Scones

My family love scones. Sometimes we even have a proper afternoon tea using one of the many tea sets we own. Which is odd in itself as only one of us likes tea......................
Well these scones are super simple to make and taste gorgeous just fresh from the oven with jam and butter, cream would be even better but we never have any. They are best eaten the day they're made, but frankly I can't see them lasting any longer than that anyway.

Millionaire Shortbread

While this is a recipe for millionaire shortbread, it's also a caramel-solution (caramel cupcakes) for those who can't find tinned caramel. That part of the recipe is highlighted in yellow to make it easier to find. It is a bit more work, but worth it if you fancy a ridiculously sweet cupcake.
This is undoubtedly the best millionaire shortbread recipe....................................................................in the world (as Jeremy Clarkson might say). It was given to me by someone I used to know and I think it's only fair that I share this irresistable confection with the rest of the world.

Coffee Cakes

This is a quick and easy recipe, perfect if you're in a rush, and it uses simple ingredients too. The cakes taste really lovely and moist so long as you use enough water. Too much means the mix is so runny you can just pour it into the cases without using a spoon, but the chances are if that's the case, you've gone a bit over board. The moistness of the cakes means they'll keep for a little longer than normal, so they're good to make as gifts if you fancy spending a bit longer decorating them.