Not every new bake need be an original idea; in fact, it very rarely ever is. We recycle old thoughts like old recipes, adding something new in, changing what didn't work last time, gradually improving through experience as we move towards better results. A good example can be seen in the works of Anscombe, MacIntyre, Foot and Hursthouse, who all contributed to a 20th century revival of virtue ethics. They put prevalent utilitarian and Kantian thought aside, and resurrected Aristotle's character-based ethical system, with some ideas of what counted as virtuous traits swapped (as we're no longer inherently sexist, elitist Ancient Greeks. Well, most of us at least!).
On those lines, here's a new spin on the trusty old flapjack.
Cranberry, ginger and dark chocolate flapjack.
200g rolled oats
55g plain flour & a sprinkle of ginger
120g butter
3 tbsp golden syrup
90g dark brown sugar
55g plain flour & a sprinkle of ginger
120g butter
3 tbsp golden syrup
90g dark brown sugar
as many dried cranberries as you please - I put in loads
8-ish standard squares of dark chocolate - the better quality, the nicer: of course
As with before, melt the butter, sugar and syrup gently on the hob, then stir it into a mix of the dry ingredients. The chocolate is best roughly chopped, but as it'll melt anyway, add how you feel best. Press the flapjack mix into a square tin, I always use my trusty silicone version for a smooth finish. Bake for up to twenty minutes on gas 4, but to be honest, I was short of time so only did ten minutes and it was fine, it's just to crisp it up.
