I am British. No really I am!
Well … French AND British.
Indeed, although French and proud of it, I also applied for the British Citizenship to acknowledge my affection for the country who adopted me so willingly. I received it in May 2015. So now when I tentatively say to my family and friends that I am a British writer, even though it triggers much laughter, I am correct!
In an effort to add a British touch to my lifestyle which remains so stubbornly French – despite living in London for almost as long as in France – I have lately endeavoured to add British recipes to my cuisine and included it in my Kitchen Invasion Project. Could the way to be accepted as a British writer be through gastronomy? One has hope!
Here it goes, my flapjacks’ recipe, blending basic and intuitive ingredients:
Flapjacks
Being a creative person, I only follow recipes as a base and then go with the flow on the day when it comes to adding and adapting proportions. So please taste the dough and trust your palate.
Ingredients
250g Porridge Oats
125g Butter
125g Brown Sugar
Golden Syrup (the more you put, the more it will be gooey; I would say the minimum is 2 large teaspoon)
To this base you can add plenty for, the like of raisins, chocolate chips, vanilla, and, of course, spices!
Preparation
Mix all the ingredients. You can use a food processor but careful not to overmix or the oats lose their texture. Spread the mixture in a greased baking tin and flatten the surface and corners with. Bake on 180 until golden brown (20-25 minutes. Could be more depending the shape and size of your tin. I recommend you keep an eye on it).