Mr B and I have now been in our new house for a little over a month and so far, so good. Reinvigorated by a) sleep b) a distinct lack of noisy neighbours c) no damp/mold/leaks and d) a kitchen you could (probably) swing a cat in (but don’t suggest that to Mr B!), I am in full on baking and cooking mode. Hooray!
So, it seems this is a good time to begin the Couch to 5k challenge. I had my first run on Saturday with seasoned veteran Mr B (who has long since surpassed this challenge). Surprisingly, despite suffering with knee problems for years, they seem to feel better for the challenge, not worse. Thank you Inov-8 shoes, I guess.
Saturday saw the beginning of the Couch to 5k challenge, followed by a bout of walking as we did the visiting rounds. Sunday saw Sunday lunch on the patio (oh, the joys of finally having somewhere to sit outside) followed by the baking of a quick batch of cookies and sticky treacle flapjacks.
Yes, I think I’m going to like it here very very much…
Prep 10 mins ∙ Cook 40 mins ∙ Makes 12 ∙ Difficulty: Easy
Ingredients
- 300 g Oats
- 175 g Unsalted Butter
- 80 g Golden Syrup
- 90 g Black Treacle
- 175 g Muscovado Sugar
Directions
- Melt butter on a low heat
- Baste baking tray with small amount of melted butter
- Stir in syrup, treacle and sugar until melted
- Remove from heat
- Stir in oats until all covered with the butter mix
- Add to baking tray and level
- Bake at 180° C for 40 minutes
- Allow to cool for 10 minutes before slicing into squares
- Remove squares from tray to a cooling rack until fully cooled
Notes Being a Yorkshire lass, I like my flapjacks to be a little darker and less sweet than the traditional mix. Think parkin, bonfire toffee etc. This makes for a lovely sticky mix, which I enjoy with a cuppa or a glass of dandelion and burdock.
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