Post by La Bestia Polar on Oct 13, 2014 23:23:38 GMT
I was tasked with providing some biscuits for a small work meeting and thought what a great opportunity to spread the good book's influence a little further.
I bumped up the amounts by 50% to make moreeclairs biscuits.
Ingredients:
85g plain chocolate
215g porridge oats
4 1/2 tablespoons sugar
62g margarine
3 tablespoons golden syrup
1 1/2 teaspoons vanilla essence
3/4 level teaspoon salt
85g chopped nuts
This is a very simple recipe. Measure out your porridge, sugar (I used caster sugar), golden syrup and salt. Be sure to use level tablespoons of sugar and syrup or it could get very sweet. Put them all in a mixing bowl.
Put your chocolate and margarine (I used butter) in a heatable dish and melt it over a pan of hot water.
Add everything together. Also add the vanilla essence and stir well. Once it's all mixed up put it in a baking tin and spread out so it's about 1.5cm deep. I pressed it down a little to help bind it. Top with the chopped nuts. I used a mix of almonds, pistachios and cashews. Bake for 10-15 mins at gas mark 7. Keep an eye on it so the nuts don't burn.
Here's how it looks before and after the oven.
I cut it into fingers but thought it was better in smaller bite size pieces. Ready to convert the unsuspecting humans.
VERDICT: I don't know what strange names were commonplace in the 1970s but this is basically a chocolate flapjack with extra nuts. No idea how it resembles an eclair. I'm happy to report it's tasty. Chewy, chocolatey, definitely one for those with a sweet tooth. The only change I'd make next time is putting at least half the nuts straight into the mix and top with rest. There's a lot of nuts so they don't all have room to get stuck to the oats, quite a few have fallen off. If you want to make the money go round further use less nuts coz there's plenty.
My inner space is sated once more.
I bumped up the amounts by 50% to make more
Ingredients:
85g plain chocolate
215g porridge oats
4 1/2 tablespoons sugar
62g margarine
3 tablespoons golden syrup
1 1/2 teaspoons vanilla essence
3/4 level teaspoon salt
85g chopped nuts
This is a very simple recipe. Measure out your porridge, sugar (I used caster sugar), golden syrup and salt. Be sure to use level tablespoons of sugar and syrup or it could get very sweet. Put them all in a mixing bowl.
Put your chocolate and margarine (I used butter) in a heatable dish and melt it over a pan of hot water.
Add everything together. Also add the vanilla essence and stir well. Once it's all mixed up put it in a baking tin and spread out so it's about 1.5cm deep. I pressed it down a little to help bind it. Top with the chopped nuts. I used a mix of almonds, pistachios and cashews. Bake for 10-15 mins at gas mark 7. Keep an eye on it so the nuts don't burn.
Here's how it looks before and after the oven.
I cut it into fingers but thought it was better in smaller bite size pieces. Ready to convert the unsuspecting humans.
VERDICT: I don't know what strange names were commonplace in the 1970s but this is basically a chocolate flapjack with extra nuts. No idea how it resembles an eclair. I'm happy to report it's tasty. Chewy, chocolatey, definitely one for those with a sweet tooth. The only change I'd make next time is putting at least half the nuts straight into the mix and top with rest. There's a lot of nuts so they don't all have room to get stuck to the oats, quite a few have fallen off. If you want to make the money go round further use less nuts coz there's plenty.
My inner space is sated once more.