Tanya Burr's Flapjack

Who's up for another sweet treat?

I'm sharing a recipe with you all that i've recently tried from the Tanya Bakes book. Tanya's Smarties Flapjacks. I did swap the smarties for sprinkles as I can't eat chocolate but feel free to use smarties. I loved how it turned out - and it tasted pretty good too if that doesn't convince you to try it yourself.

Buy Tanya Bakes here

Prep time: 10 minutes

Cooking time: 20 minutes

You will need:

★20cm square baking tin

Ingredients:

★125g butter

★10 tablespoons golden syrup

★100g light soft brown sugar

★250g porridge oats

★1 tube of smarties or another choice of decoration

Let's make the flapjacks!

Preheat the oven to 180℃ / 350℉ / GM4. Line a 20cm square baking tin with greaseproof paper.

Melt the butter in a medium pan over a low heat, then add the golden syrup and sugar. Heat gently until the sugar has dissolved and stir until everything is well combined.

Remove from the heat and stir in the oats. Mix until well combined.

Pour into the tin, spread out and smash down with a metal spoon, then bake in the oven for 20 minutes.

While still hot, press the smarties into the top. Leave to cool in the tin. Once cool, cut into squares.

Go give it a try, you'll love it!

*all credit goes to Tanya for the recipe. Opinions are my own and this post is not sponsored*

Thank you for reading,

Tanya Burr's Lemon Drizzle Loaf

Hello everyone!

One of my favourite recipes is lemon drizzle and one of my favourite YouTubers is Tanya Burr so I teamed the two together and baked 'Tanya's Lemon Drizzle Loaf' from her book, 'Love Tanya'. 

For the cake:

3 eggs

170g self-raising flour

170g caster sugar

170g butter

1 teaspoon baking powder

zest of 2 lemons

For the icing:

150g icing sugar

juice of 2 lemons

Lets bake!

Pre-heat your oven to 180℃. Mix the eggs, flour, sugar, butter, baking powder and the zest of two lemons into a big mixing bowl. line your baking tin with a bit of butter or use a non-stick baking tin and pour mixture in. Bake for 35-45 minutes - the cooking time depends on the size of the tin and your oven. To check your cake is ready, slide a knife into the centre and if it comes out clean, it is ready to come out of the oven.

Mix together the icing sugar and juice of the two lemons to make the drizzle. Stir it together - it should be quite quite a watery consistency. While your cake is still hot, poke it all over with a skewer or sharp knife, and then pour over the drizzle so it can soak in.

(make sure you sieve your icing sugar because i made the mistake of not sieving mine and as you can see, it looked quite bumpy) ha ha.

Thank you for reading,