Guest Post By Alessandra | Biscoff Overload Flapjack | Food Week 2/3

Hi There. I’m Alessandra. Gianni asked me to write a guest post on his site so that’s why I’ve invaded today. I’m not up to date or scratch with the ins and out of blogging – I’ve tried and failed miserably with it before, but I’ll give it a go. 
I hope you enjoy!


Firstly, I’ll give you a bit of a background about me. I love food. Mainly anything sweet. One time pastry chef, full time food porn retweeter. Food is what floats my boat, if I had a street it would be right up it. I’ve been at baking for years – I’ve even had the delight (most definitely wasn’t a delight – but that’s a whole different post) of having Mary Berry taste some of my baked goods. 

When Gianni asked me to guest post I literally had 1001 ideas of what I could bake to write about. Anything from Mini Baked Doughnuts (my signature bake) to Homemade Biscuit Butter rolls. But in the end I decided to share with you all my recipe for Biscoff Overload Flapjacks. 1. Because I LOVE LOVE LOVE Biscoff. It is the spread of angels. And 2. Because whats wrong with a classic flapjack? Nothing. 3. Because it’ll be easy for ANYONE to try at home.

Typically I’ll never make something that’s standard or run of the mill. I like to keep things new, fresh and different. It’s what I enjoy and it’s what I know people like to see; it keeps them interested. The reason I love to bake Is because food is something that necessary and imperative to life; much like some people enjoy enhancing their appearance, I like enhancing the food people eat. Food is a simplicity that brings enjoyment to everyone – everyone has a favourite food. Food is the essence of life. I find it so easy to have an in depth conversation with anyone about food, it sparks so much in me and in others. It’s a subject we all have in common. 

I love food. Food is great. Let us all eat more food.



Recipe
75g Soft Brown Sugar
150g Butter
3 tablespoons of Golden Syrup
275g Rolled Oats
2 Tablespoons of Biscoff
4 crushed up Biscoff biscuits

Step 1.
Grease a 20cm square tin and preheat the oven to 160.
Melt together the butter, sugar, biscoff and golden syrup in a pan over a mediumish heat.
Step 2.
Once melted take off the heat and add in the porridge oats and stir until all well covered.
Then add the crushed up biscuits.
Step 3.
Pour the oatty batter into the prepared tin and BAKE.
25mins.
Maybe less. Use your own judgement.
Step 4.
Take out the oven and leave to cool completely. Then, with a sharp knife, slice into squares.
Depending on how greedy you are this recipe can serve up to 15.
I like to make 9
Step 5
Melt 2 teaspoons of biscoff in the microwave in 5 second blasts until runny and smooth. Drizzle over the flapjack.
Step 6.
Enjoy.
Eat all at once and upon consumption feel content with life and really happy with yourself.

Baking Tips

  • Use your own judgement. If something isn’t looking how it should and isn’t measuring up with the recipe your following, do something about it. Be your own boss.
  • Don’t be afraid to think outside of the box. Typically I won’t ever make a simple flapjack, a simple doughnut or even a simple cake. Think about flavours before anything else. 
  • Use things to make your life easier. As above when I’m thinking outside the box I’ll use crushed up biscuits in mini doughnuts – such as Oreos, just for something that little bit different. 
  • Challenge yourself. If you don’t, you’ll never know what you’re capable of. The other week I tried Ciabatta for the first time. I followed the recipe incorrectly and thought it had all gone to pot; but I used my own judgement and it all turned out alright (absolutely more than alright; best bread ever) in the end. 
  • My final MUST is to invest in American measuring cups. They’re so handy for stealing recipes off Pinterest or Instagram as a large majority of the people sharing things on there are American.

THANKS FOR HAVING ME GUYS. NOW LETS ALL EAT CAKE AND GET DEAD FAT AND ROLLY 



Alessandra

xoxoxoxxoxo
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Did you catch 1/3 for food week? I baked the ultimate brownies! Click here!

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