I stumbled across Izy's blog, Top With Cinnamon, over a year ago. Izy's photographs are absolutely breathtaking and her flavor combinations are both decadent and refreshing. And she also makes gifs! Watching her dig a spoon or fork into cookies or cakes gets me every single time. I just stare at the gooey chocolate and sigh. You will, too.
Hi everyone! I'm so honoured to be able to guest post on Kristin's blog. The Pastry Affair has been one of my top sources of inspiration ever since I started my blog. Thank you so much for inviting me to contribute to such a beautiful space!
Today, I'm bringing a classic British treat to your screens (and hopefully, kitchens!). Flapjacks.
Over here, a flapjack is a well-loved, simple granola bar-esque treat. They're loaded with butter and oats, as well as golden syrup. They're basically the best application of golden syrup in baking that I've ever found. That unique caramelised flavour translates so well to the final bar, and provides a brilliantly chewy texture. Of course, it can be easily substituted for another liquidy sweetener like honey or agave syrup, with excellent results too!
A few years ago, my brother went through a phase of baking chocolate chip flapjacks EVERY SINGLE WEEK. I mean, of course I love them (it's butter, sugar and oats. Only crazy people wouldn't love that) but eventually got tired of their richness.
In an effort to cut that richness and make them a bit more, ummm, healthy.... I've found my own perfect version of flapjacks. There's less added sugar in the oat part, coconut oil in place of some butter, and a gooey date ribbon running through them. (Oh, and there's a good pinch of Maldon salt in them too. Salty-sweet is my jam.)
The smell alone of these when they're baking will be enough to draw everyone into the kitchen. They're that good. And hey, you could probably pass them off as a healthy granola bar and no one would ever judge you for eating 4 of them in one go (that totally didn't happen. But also, it actually did.)