The BRITISH FLAPJACK , RASPBERRY BUNS & COCONUT BUTTER COOKIES RECIPES

The UK Daily Mail today announced that Flapjacks ( mentioned in Shakespeare's plays) were becoming extinct in Great Britain..I say..SAVE THE FLAPJACK AND OTHER OLD ENGLISH TEA TIME TREATS

Basic Updated Flapjack Recipe

6ozs/150g/3/4 cup rolled oats..Old Fashioned (not quick cook/instant)
3ozs/75g/ 6 tbsp unsalted butter
4ozs/100g/1/2 cup firmly packed brown sugar
2ozs/ 50g/4 tbsp golden syrup OR 2tbsp Honey OR 4tbsp Maple syrup

In a dry skillet heat the oats until they smell toasty, place in a large bowl and add the sugar & mix well.
In a large saucepan melt the butter and syrup, add the dry ingredients and stir well.
remove from heat and press into a greased 20cm/8inch square pan
Bake 180C/350F/Gas mark 4  for 40 mins
Remove from oven, cool then cut into fingers or squares.
Remove from pan when cool
Store in an airtight container.

Variations:
add any chopped dried fruit before pressing into pan
add any chopped dry nuts with the dry ingredients into saucepan, (adding 1 tbsp syrup + 1 tbsp butter for every 2 ozs extra nuts)

Raspberry Buns ( a Victorian Treat)

16 ozs/500g/2 cups sifted all purpose flour
6ozs/3/4 cup/ 150g butter
6ozs/3/4cup/ 150g white sugar
3 tsp baking powder
2 large eggs
1/4 pint/150ml/1/2 cup milk ( nut milk is fine)
pinch of salt

Sieve baking powder, salt  and flour into a bowl.
Cut in the butter ( to resemble breadcrumbs)
Add the sugar, and stir to mix in.
Beat the eggs and add them with the milk to make a stiff consistency
Divide the mix into 12 pieces, roll into balls and place on a greased cookie sheet.
Using thumb make and indentation and add a little raspberry jam in the hole.
Brush the top of the buns with a little milk and sprinkle with more sugar
Bake at 220C/425F/Gas mark 7 for 10-15 mins..cool on a wire and put a bit more jam in the hole

Variations use ANY flavored jam..these are best the day they are made

Buttery Oat & Coconut biscuits/cookies..these are fabulous with a glass of milk or a cup of tea.

2 ozs/50g/1/4 cup  golden syrup or maple syrup
10 tbsp/125g/ 5ozs butter
4ozs/100g/1/2 cup white sugar
3 ozs/75g/6tbsp old fashioned rolled oats ( not instant-quick cook)
2 ozs/50g/1/4 cup dessicated coconut
4 ozs/100g/1/2 cup all purpose flour
2tsp baking soda ( bicarb)

in a dry skillet heat the oats until they smell toasty, and add the coconut, again just to lightly toast
remove from heat and cool.

In a saucepan, melt the syrup, butter and sugar, to dissolve the sugar.
Stir in the flour, oats and coconut.
Dissolve the baking soda in  1 tsp hot water and add to the other ingredients.
Allow the mixture to cool then divide into 16 pieces, roll into balls then flatten and place on a greased cookie sheet..2 inches apart.
Bake at 170C/325F/Gas mark 3 for 20 mins

These may be made smaller so you get 32 smaller ones

cool on the tray ....then on a wire.
Store in an airtight container..although these will not last long once you try them