Despite the changeable weather, fifteen of us were at the garden this afternoon for this year’s Big Dig.
We managed the first four of the seven tasks on the notice board, but also had time to sit round the fire and chat
I was asked for the recipe for the oat and blackberry flapjacks I brought. Its based on one on the Carnation website, but omits the extra sugar – its sweet enough!
350 g softened butter or similar (I used Yeo Valley spreadable)
350 g condensed milk (this stuff is 50% sugar)
300 g porridge oats
200 g wholemeal self-raising flour
100 g blackberries (I used ones picked at the garden last autumn & frozen. You can substitute other berries, dried fruit, nuts, chocolate, or whatever comes to hand)
- Heat oven to 180deg
- Cream the butter and condensed milk together (tip: weigh the condensed milk into the bowl)
- Mix in the other ingredients thoroughly.
- Using two spoons, scoop 4cm diameter blobs of the mixture onto a baking tray, keeping well separated. You should get about two dozen.
- Bake in the oven for about 15 minutes until they’re begining to brown. They will have spread into each other.
- Allow to cool on the tray and firm up before removing with a palette knife.