IN SEASON
3 Bake in the oven for 15–20 mins until the top of the flapjack is just firm. Remove from the oven and leave to cool slightly (approx. 5 mins). Sprinkle the chocolate chips over the top of the flapjack and the warmth of the flapjack will allow the chips to melt slightly. Leave to cool completely.
4 When cool, remove the lining and cut the flapjack into 24 squares. Store in an airtight container until needed.
The flapjack will store for at least 5 days.
Traybakes by Hannah Miles, published by Lorenz Books
COOK’S TIP For a peanut butter and white
chocolate version, omit the cocoa and add 2 tbsp of crunchy peanut butter with the oats. Replace the plain chocolate chips with white chocolate chips or chopped white chocolate.
OREO BROWNIES
These delicious brownies are simply moreish with the addition of Oreo biscuits.
Makes 12
165g unsalted butter (plus extra for greasing)
200g dark chocolate (grated or finely chopped)
3 eggs 2 egg yolks 2 tsp vanilla extract 165g light muscovado sugar 2 tbsp plain white flour 1 tbsp cocoa powder Pinch of salt
154g Oreo biscuits (broken into quarters) Icing sugar (to dust)
HOW TO ACHIEVE THE
PERFECT SLICE ❤ Line your tin – purchase some good quality parchment paper and take your time to trim the paper to perfectly line your lightly greased tin. This will result in an effortless release.
❤ Leave it to completely cool – an essential part of the cooking process, leaving it to fully cool will ensure the slices hold form and you don’t get yourself in a sticky mess. Overnight is sometimes best.
❤ Choose the right knife – serrated is best for denser traybakes like flapjacks and rocky road- type bakes. A large flat-edged knife, however, is preferable for spongy bakes. The larger the knife, the straighter you can get your lines as you can cut through the bake with the least amount of knife strokes.
❤ Consider your portions – whether you want square or rectangular pieces, small bites or large hunks of cake, work out your portions before you dig in the knife. Gently score the top of the bake before you start so you have guidelines to use.
❤ Wipe your knife clean – in between each slice, ensure you wipe your knife clean to get clean edges. A dirty knife drags through the bake and might cause your slices to tear or look scraggly. A clean, damp cloth does just the job.
❤ Hot or cold knife – this will entirely depend on what your traybake is. If it is fudge or chocolate based, then a knife dipped in hot water and wiped dry will glide effortlessly through your bake. This is not necessary, however, for a sponge where a cold knife will suffice.
1 Preheat the oven to 180C/ gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper, with the paper overlapping the sides a little.
2 Melt the butter in a pan over a medium heat. Once the butter has melted, remove the pan from the heat and add the grated chocolate. Leave to stand for a few mins or until the chocolate melts, then stir together. Alternatively, you can put the chocolate and butter in a bowl to melt in the microwave with
25-second blasts, stirring well each time.
3 Whisk the eggs, egg yolks and vanilla extract together in a large bowl until the eggs begin to get light and fluffy.
4 Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate in, again pour in around the sides so as not to knock the air out.
5 Add the flour, cocoa powder, salt and one-third of the biscuits. Stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly.
6 Bake on the middle shelf of the oven for 25–30 mins. The middle should be ever so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.
7 Remove the brownies using the overlapping paper and cut into squares. Dust with icing sugar and serve.
www.bakingmad.com
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