The other day when we were sat round the table eating breakfast on holiday the conversation turned to my obsession with baking. Well we were eating croissants at the time and I said I would love to have a go at baking my own croissants one day. My family sometimes appreciate my efforts, sometimes don’t. What they don’t realise is that baking is therapy to me like some people play music, some paint, some do sewing or play sport. I like the feeling baking something gives me and when I get it right there is nothing else to match those feelings. Although baking isn’t very kind to my hips and thighs it has brought back a sense of wellbeing and boosted my self esteem enormously over the past few years.
My husband said to me “Why don’t you bake some more flapjack?” and I agreed with him. Flapjack always goes down well with my family and I have to hide the tin from them. Sometimes I have to hide the tin from myself as I can never stop at one piece! So when we got back from holiday I knew I’d planned to try a version of flapjack called Flappenjacken from Scandelicious Baking by Signe Johansen as part of my monthly Cooking The Books Challenge.
In the recipe title Flappenjacken are also described as salted caramel granola biscuits but looking at the ingredients mine had to be a complete variation on the recipe. I also chose to bake them as a complete traybake rather than as individual biscuits. Signe says “I can’t claim that these are authentically Scandinavian in anyway but they are inspired by my love for salted caramel, Norwegian crispy havreflarn oat biscuits and British flapjacks or flappenjacken as the Muppet Show’s Swedish Chef likes to call them!”
In the recipe Signe calls for a mixture of oats to be used comprising of spelt, rye and barley flakes but I had to use plain porridge oats as I couldn’t find any other flakes in my local supermarket. I noticed also that the recipe used egg, milk, flour and baking powder unlike my traditional flapjack recipe so that meant it was more cakeified!
Here’s the flappenjacken mix before being tipped into the cake tin.
All ready to go into the oven!
Out of the oven and cut up into slices. Looks more cakey than like traditional flapjack but tasted wonderful.
The flappenjacken was perfect for me as it wasn’t too overly sweet. My hubby enjoyed it too for the very same reason.
I was pleased with the results and should have waited a little bit longer before cutting it up as the flappenjacken crumbled as I took it out of the tin and tried to put it onto the plate. I scoffed a piece right away with my soup at lunchtime. It should have been a sandwich but I couldn’t help myself, they smelled so good!
As for my family my hubby has spotted them in the tin and has enjoyed them, the children weren’t impressed as they had almonds, and dessicated coconut in them. Never mind, all the more for us as they say!
Love Sam xx