Thanks so much Gay!!!

Barb, I cannot get this link to work ... do a google search for "london foodie n y" and the site wil

come up and search for "Chocolate hob nob" and the recipe will come up.

Sorry Barb, do the google search for "London Foodie in N Y"

 
Here is another ...

londonfoodieny.wordpress.com/2007/01/08/football-or-foodballa-great-american-tradition/

 
HI Barb-b I love 'crunchies' as we call these...Recipe inside......yes, golden syrup is a....

must. Now in SA we make them with "Jungle" oats but here I make them with Quaker....but not the instant kind, OLD-fashioned is what I use.

"Flapjacks" are really yummy too...they look like the American version of a pancake....generally made smaller and made on a flat griddle...which is not....

A griddle cake, which are in fact much like the English muffins you get in the States....so confusing...

Here is our recipe for crunchies/flapjacks...
We press them into a tin and then cut into squares when just out of the oven and then when they are cool get them out of the tin.....

I may just make some this week-end....OH YUmmy!

Crunchies

250g butter (or marge)
1TBL golden Syrup
1tsp Bicarb
1 cup coconut (dessicated)
1 cup flour (all purpose or cake)
1 cup sugar (normal granulated not icing or castor)
2 cups oats

Bring butter and syrup to the boil and then add bi-carb off the heat.
Mix all the dry ingredients in a bowl and then add the syrup mixture to the dry. Stir well and press into a buttered pan.
Bake at 150* for 15 mins (they should be just lightly golden. Be careful not to over bake.
Cut into squares while hot but allow to cool in the pan. When almost cool turn out onto rack to cool and crispen.

 
Question about the butter amount.

Is that about a cup of butter? Have you tried it with an oil? Or do you think that would not get crisp?

 
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