ORANGE FLAPJACKFriday, May 02, 2014
I am currently reading Heston Blumenthal's at Home Cookery Book and his scientific approach to cooking has always fascinated me. I have been reading all about salt and its effects on food- so amazing! Did you know that salt decreases bitterness without adding any sweetness at all?
So with a little bit of science in my corner I am experimenting with some classic recipes to see what a teaspoon of salt can do!
I started with Flapjack (which I love to bake and more importantly eat!), and added orange zest with its bitter hit and a teaspoon of salt to counter the bitterness. Needless to say they are absolutely delicious. Perfectly balance, sticky, chewy oaty goodness with a subtle yet fragrant burst of orange in every bite.
- 250g unsalted butter, chopped into pieces
- 250g caster sugar
- 150g golden syrup
- 450g porridge oats
- finely grated zest of 1 large orange
- 1 tsp. salt
- Preheat the oven to 180C/350F and generously butter a 28 x 8cm shallow baking tin- I use a silicone one supported with a cookie sheet underneath to prevent it from tearing the hot flapjack when you pull it out of the oven.
- Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, orange zest and salt.
- Tip the mixture into the baking tin and level it off.
- Bake for around 30 minutes or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.