Friday 15 February 2013

Malty flapjacks with black and white sesame seeds

You'd be forgiven for thinking that I have deserted my old favourite, the humble flapjack, for more exciting pastures. In reality, nothing could be further from the truth  - I make sugar-free flapjacks at least once a fortnight and have become quite the expert. And as a flapjack expert let me tell you, that these ones are really, really good
I buy the sesame seeds at the Japan Centre whenever I'm in central London, and add them to all sorts of dishes, both sweet and savoury. The crushed, black ones are especially tasty added to porridge and carrots. The malt barley extract is a sweet, gooey substance that tastes like Horlix, if you've ever had the pleasure of tasting that, and has the added bonus of being healthy. Just in case you're not sure how to make flapjacks, let me outline it for you: melt the butter in a pan and add the honey and malt barley, once it's all melted add the dry ingredients and mix well. Transfer the contents of the pan to a buttered baking tin and bake in a pre-heated over at 180 degrees Celsius for about 25min. Score while still warm, then wait until cool before troughing greedily


3 cups oats
1/2 cup black sesame seeds, crushed
1/2 cup white sesame seeds, not crushed
200g butter
1 cup malt barley extract
1/2 cup good quality honey

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