Questions that divide the nation:
Should Scotland be independent?
Should babies get breast or bottle?
Will Andy Murray ever win a Grand Slam?
Do you understand the point of TOWIE?
How do you make the perfect flapjack?
And what is the perfect flapjack anyway?
There are people out there who like them crumbly: half oatcake, half hobnob.
And people who like them brittle: cracking against the roof of your mouth as you bite down.
They're wrong of course. They probably get TOWIE too.
The perfect flapjack, for me at least, is chewy and sticky; dental decay in every bite. The
miraculous combination of butter and golden syrup coating you teeth as you chew, with the gentle crunch of the oats and the burnt warmth of the brown sugar following behind.
And are my flapjacks like that? Of course not.
I consider myself a good cook (is that a universal delusion? Do we all think we can cook? And would anyone tell us if we couldn't?) but I cannot, cannot, despite multiple attempts, make the flapjacks of my dreams. They start off ok: warm from the oven, they ooze and stick satisfyingly, but as they cool, they harden into lumps of sweetened concrete. With sharp edges.
So what am I doing wrong? Is my oven too hot? Am I cooking them for too long? Are my proportions (or ingredients) just wrong?
Anyone know? Flapjack makers of the world, I need your help.
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