INTRO TO GRANNYFLAPJAX

Hello… and welcome to Grannyflapjax.com!

My name is Maggie, but since my grandchildren were old enough to speak they’ve called me Granny Flapjacks ~ an homage to the baked treats I’ve conjured up most of my adult life—based on my mum’s special recipe. So, when it came to coming up with a name for my new blog, Granny Flapjacks (with the ‘x’ factor) got the vote.

For so long I’ve been threatening to start a blog, to share my views on life and this crazy world we live in. Well, now I’ve finally done it!

So why should you read this English granny’s blog? Well, though I’m a mum of three and grandmother of six, I’m not a grey-haired old lady with a blue rinse, bent over and walking with a stick… not yet anyway! Rather, I’m a retired businesswoman with 68 years of life under her belt who now feels empowered to speak freely about issues of the day; in fact, anything and everything.

While I’m happy to listen and discuss anything with anyone, I also like to voice my own opinions… and I don’t mince my words. I have strong views and won’t be afraid to stand my ground when the need arises. Call it one of the perks of being a more senior citizen!

Though I’m ‘retired’, until recently there wasn’t a day that flew by when I didn’t ask, “Where does the time go?” I’ve found that days, weeks, months and years pass by more quickly the older you get ~ and sometimes it felt like being on a runaway treadmill that I couldn’t stop.

However, recently events have conspired to ease my daily schedule ~ and freed up time for me to start this blog. Hallelujah!

I’m not expecting to change the world. But, equally, I don’t want to grow old gracefully. I feel there are many injustices in the world, brought to our attention on a daily basis by the multitude of media outlets that bombard our TV, radio and internet channels—things about which we form opinions, but never take action to resolve.

And so I want to play my part in changing that—via this blog… which I hope will also inspire me to finish the book I’ve been beavering away on for the past three years!

But what about those flapjacks, I hear you cry? How do you make them and why are they so special?

Well, the recipe is simplicity itself. Just three ingredients—oats, margarine and sugar —plus a pinch of salt!

As for turning these ingredients into the perfect flapjack? Well, it’s taken many years of trial and error—including a few disasters caused by trying to cut corners with cheaper ingredients—to turn my baking of them into something of a science.

The reality is, when you find the right combination of ingredients, stick to it. And if they’re a bit more expensive than the average, keep your eyes peeled for when they’re on offer, so you can stock up with extra supplies.

What’s worked for me have been Scott’s porridge oats, Stork margarine and, in fact, any demerara sugar—though my go-to store in the UK is Aldi’s. I’ve found that the Scott’s oats absorb the melted margarine better than some of the cheaper oats ~ avoiding the dreaded greasy flapjack! Mine are grease-free, which add to the quality and overall feel.

And now for the recipe specifics.

Line a 10-by-8-inch baking tray with baking parchment. Melt 12 oz. margarine in a large saucepan. Then add 16 oz. porridge oats, a large pinch of salt, and 12 oz. demerara sugar.

The oats must go in first, otherwise the hot fat will melt the sugar—which you don’t want, as it adds crunch to the finished biscuit.

Stir it well, then spread the mixture onto the baking tray, making sure it goes into the corners. Then press down with a potato masher or similar tool.

Bake at 180 degrees in a fan oven – or 350 degrees in a conventional one – for approximately 20 minutes. After 10 minutes, take the tray out and press the ingredients down again with the masher, repeating again when finally cooked.

They should come out of the oven lightly browned. When cooled, leave in the tray and place in the fridge for a few hours; this helps to set them, so they are firm when you cut them up. To do that, turn the tray upside down onto a chopping board, remove the parchment, then cut into whatever size you like. Enjoy!

You can, of course, also spice up the recipe by adding dried fruits, chocolate chips, cherries, coconut, or whatever takes your fancy. My family and friends are now addicted to apricot flapjacks… YUM!

~ ~ ~ ~ ~~

On my blog’s Home page I’ll have a link where you’ll find recipes, tips on how to ‘cheat’ when cooking, shopping tips and anything else home-related which I think you might find useful. As my blog grows, I’ll add more links to cover other areas.

I hope you’ll join me every week and feel free to respond with your comments and any questions I may be able to answer.

Bye for now.

Grannyflapjax X

 

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