An author’s life (part 2) : country baking through the seasons – oh, and writing of course!

It’s Winter!

OK, so it’s not actually deep in snow here, but you get the drift – um, pun unintended! Coming up to Christmas, and chilly days of British rain and wind, we really need some comfort treats. There’s something about ginger in the autumn and winter that is lovely and cosy, for example personally I love rhubarb and ginger gin – but that’s another story!

If you’ve been following my seasonal series on using my lunch break from my laptop to bake something delicious and comforting, you’ll know that my winter bake is often my Chewy Ginger Flapjacks, so easy to make (one bowl) and so moreish …

Chewy Ginger Flapjacks

makes about 12-16 depending on the size you want

Chewy, gooey, filling, scrumptious. What more can I say? One of my easiest and favourite teatime/coffee break treats.

You’ll need:

100 g. (4 oz.) butter

100 g. (4 oz.) caster sugar

100 g. (4 oz.) self raising flour

112 g. (4.5 oz.) oats

0.5 tsp. bicarbonate of soda

1 tsp. ground ginger

Pinch salt

2 tbsp. golden syrup, gently warmed

Preheat the oven to 180ºC, 350ºF/gas mark 4. Grease a deepish oblong baking tray – a brownie tin is ideal. Mix the butter, sugar, and all the other dry ingredients in a bowl. Mix in the gently warmed syrup. Then spread in the baking tin and bake for about 20–30 minutes, until golden brown. Be careful the edges don’t burn. Cool a little and cut into squares or slices. Cool on a cooling rack and enjoy!

If you leave these unattended on the cooling rack in the kitchen, there may not be any left for you … so hide them. They’re also good for you, with lovely healthy oats.

What’s your favourite winter baking treat?

For more of my family recipes (and some from historical archives too), go to: The Old Rectory: Escape to a Country Kitchen at http://myBook.to/TheOldRectory

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