Since Barney made such a fuss over Rick’s flapjack (OOOAAAH), we asked Rick to share the recipe, so you can have your own chorus of angels on your next ride (OOOAAAH).
If you haven’t read the Classic Ride from issue 143 yet, make that ‘step one’ of the flapjack-making process. The flapjack pairs wonderfully with this mountain bike ride.
Over to Rick:
It’s my mate Waley’s flapjack recipe. He’s one of the lads I go winter climbing with in Scotland, and he sometimes brings a batch of his flapjacks for sharing on the hill. They are superb and are always very welcome.
Flapjack Ingredients
(Makes around 36 small bars)
- 12 oz butter
- 4 tablespoons golden syrup
- 8 oz golden granulated / demerara sugar
- 1 lb porridge oats
- 4 oz desiccated coconut
- A few sesame seeds if you like them. Possibly a handful of sultanas. Maybe some crystallised ginger.
- 1 teaspoon vanilla extract
Method
- Heat oven to 160°C / 350°F / gas mark 4.
- Gently melt butter and syrup in a pan.
- Add all remaining ingredients and mix well.
- Press mixture into a 25cm square tin and bake for approx 25 minutes until golden.
- Take out of oven and allow to cool for 15 minutes, mark into shape.
- When cool cut into bars.
We love receiving feedback about everything we do, so please get in touch if you use the recipe, or you head out on the Nidderdale ride. As a subscriber, you are also considered a friend. Friends talk about their adventures.
