Now is the season of my discontent
Made happy eating by this plate of flapjacks

• 250 g Porridge oats
• 175 g soft butter
• 85 g of chopped glacé cherries
• 60 g of slightly crushed flaked almonds
• 50 g of salted caramel sauce or 50 g golden syrup (Choclette is right and I had too much sweet stuff here – been back and weighed properly when I made them again, and have dropped the syrup quantities)
• 125 g soft brown sugar
• two capfuls of Kirsch (why not? – actually don’t, because you can’t taste it…)

These have always been called flapjacks in England as far as I know, though I understand from my transatlantic readers that the word flapjack is used to describe a popular breakfast pancake in the US and Canada.  Another one of those words that has two different uses. See the comments for the discussion on this. Continue reading →