Rachel’s Nutty Flip Recipe

Over the past few months I have hosted a couple of coffee mornings for a small group of ladies in a similar parental position to myself. We each share similar concerns regarding our children and as a group we meet up each month or so to chew the fat.

Originally we met in the building attached to the school but since funding magically evaporated we decided to continue our meetings in the comfort of our own homes.

I usually tend to bake some goodies to share with the girls and one of these ‘bakes’ has become rather popular with one particular lady. As requested by K, I will share my adaptation of the Bero recipe for Flapjack or as I like to call it ‘Nutty Flip’.

You Will Need:

• 4 oz Butter
• 2.5 Tablespoons Golden Syrup
• 4 oz Granulated Sugar
• 2 oz Self Raising Flour
• 3 oz Cornflakes (crushed)
• 2 oz Oats

 

Instructions:

1. Heat the oven to gas mark 5 (190 degrees celsius).
2. Melt the butter and syrup in a pan
3. Add the flour, sugar and the oats to a large mixing bowl and stir together.
4. Pour the cornflakes into a plastic bag, now get your biggest, heaviest and most beastly rolling pin out and roll the cornflakes until they are evenly crushed. Use this opportunity to work out all your aggression in the fashion of a mad woman, smash those cornies to a pulp and enjoy every moment of it. 
5. Now add the cornflakes to the dry mix in the bowl
6. Pour the melted butter and syrup from the pan into the dry mix and stir.
7. Spread evenly into a medium-sized, greased tin.
8. Put the mix into the oven to bake for 15-20 minutes until slightly browned.
9. Remove the tin from the oven and whilst the mix is still warm score out lines to separate your flaps from your jacks.
10. Leave to cool

Serve with a hot cuppa, the company of good friends and some decent banter. Never allow your children to try this recipe, in fact convince them that its poison, that way you can ensure that the entire tray of ‘Nutty Flip’ will be available to consume independently.

Enjoy!