March is meant to herald the start of Spring. However this week it would appear March didn’t get the memo. Instead of blankets of crocuses, daffodils and snowdrops we’ve had blankets and blankets of deep, deep snow as the Beast from the East took to grips with our weather.
Snow is fun but when your one and two the novelty wears pretty thin quickly and after an hour of sledging and throwing snow balls you want to be back inside the warmth of your house. So as you can imagine, with three or four snow days on the trot we’ve been in baking and cooking overdrive.
March is also the month that Mother’s Day crops up in our calendar. So this month our recipes are going to be recipes from the many mother figures in my life. As well as my own mum, my gran, there’s my mother in law, who has 10 children and my seven sister in law’s who between them have 27 children. As you can imagine there are lots of mouths to feed and these women are superheroes in the kitchen, each with their own style and their own signature dish.
First up is a recipe for lemon and thyme flapjacks from my mother in law Hazel. Good for the soul, these chewy tasty flapjacks go perfectly with a hot cuppa or hot chocolate as we continue to freeze our socks off. You won’t however be able to stop at just one square. You have been warned.
1. Pre heat the oven to 160C and line a 20cm square tin with baking paper.
2. Melt 175g. of unsalted butter in a pan along with 5 good generous tbsp. of golden syrup. Add in 175g. of light brown sugar and stir gently over a low heat, until combined.
3. Remove from the heat. Add 350g.of porridge oats and combine all the ingredients together. Add the zest of one small lemon and two tsp. of chopped thyme leaves. Mix everything together and transfer the mixture into the baking tin.
4. Bake for 35 – 40 minutes or until golden brown. The trick is to remove the flapjacks from the oven when they are still ever so slightly spongy & gooey in the middle. Leave to cool for 15 minutes before cutting into squares.