british

Bready or Not: British Flapjacks

Posted by on Jan 22, 2020 in Blog, Bready or Not, breakfast, british, chocolate | 2 comments

Time for flapjacks–British-style flapjacks, which are like American granola bars! This recipe, modified from British baking goddess Mary Berry, is super-easy and delicious.

British Flapjacks

In advance of my big trip to the UK last June, I wanted to make numerous British, Scottish, and French goodies so I could then find the legit thing over there to see if I did it right.

British Flapjacks

I ended up eating a lot of different flapjacks. Not only are they common to find at bakery counters everywhere, but in grocery stores I found a lot of what Americans call energy bars are labeled as flapjacks instead.

British Flapjacks

This particular flapjack is more like a bakery-style flapjack: like a toffee-rich granola bar. A drizzle of chocolate, I found, added some necessary contrast and balance.

British Flapjacks

My husband took these to work. A Scottish-born co-worker gave one a try and actually asked, “Is this a flapjack?” I cheered and danced when I heard that. I did it! I made a recognizable flapjack!

British Flapjacks

I found the original version of this recipe in Mary Berry’s cookbook Baking with Mary Berry. Unlike most (or maybe all) of her other cookbooks, this one is in American measurements, though it still features loads of British goods. Click on the picture below to find it on Amazon.

I modified another recipe from this book, too. Find my take on British-style Gingerbread here!

Bready or Not: British Flapjacks

What the British call flapjacks are more closely related to American granola bars. Chewy and delicious, they are perfect for breakfasts and snacks. Recipe modified from Mary Berry's recipe in Baking with Mary Berry.
Course: Breakfast, Snack
Cuisine: British
Keyword: bars, chocolate, granola
Author: Beth Cato

Equipment

  • 8x12x1-inch pan (small jelly roll pan)

Ingredients

Flapjacks

  • 9 Tablespoons unsalted butter 1 stick plus 1 Tablespoon
  • 1/4 cup corn syrup
  • 1/2 cup light brown sugar packed
  • 2 1/2 cups rolled old-fashioned oats

Chocolate Drizzle

  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening

Instructions

  • Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
  • In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
  • Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
  • Bake for 30 minutes.
  • Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
  • Use foil to lift contents onto cutting board. Slice again to separate.
  • In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
  • Store in sealed container at room temperature.

OM NOM NOM!

    Read More

    Bready or Not Original: Millionaire Shortbread

    Posted by on Jan 8, 2020 in Blog, blondies, Bready or Not, british, chocolate | 0 comments

    Millionaire Shortbread. Gorgeous. Delicious. A little bit of extra effort to make, but SO WORTH IT.

    Bready or Not Original: Millionaire Shortbread

    I wanted to concoct the best-possible Millionaire Shortbread. This involved strenuous testing of recipes. Much baking. Much reliance on test subjects (husband and his co-workers).

    The resulting feedback? I wrote it down.
    “This shortbread is enjoyed, and feared.”
    “To call them excellent would be an insult to your wife.”

    Bready or Not Original: Millionaire Shortbread

    So yeah. The test subjects approved. I personally would rank this up there with my best all-time bakes, because it really combines the best of everything.

    Bready or Not Original: Millionaire Shortbread

    The shortbread layer is firm yet soft. THEN THAT CARAMEL. It is thick, luscious, and sweet. The chocolate provides the perfect balance, especially with the help of some Maldon salt flakes.

    Bready or Not Original: Millionaire Shortbread

    Do note that the ganache needs to be semisweet chocolate, or an even darker variety. Milk chocolate is just too sweet against that thick caramel. I say that, and I usually prefer milk chocolate.

    Bready or Not Original: Millionaire Shortbread

    I wish I could say how long this keeps in the fridge, but my test subjects were a bit too voracious to provide perspective on that point.

     

    Bready or Not Original: Millionaire Shortbread

    This Millionaire Shortbread is pure rich indulgence, and so worth the extra effort to make!
    Course: Dessert, Snack
    Cuisine: British
    Keyword: bars, chocolate, cookies
    Author: Beth Cato

    Ingredients

    Shortbread Crust

    • 1 cup unsalted butter 2 cubes, softened
    • 1/3 cup white sugar
    • 1/3 cup light brown sugar packed
    • 1 egg yolk
    • 3/4 teaspoon vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1/2 teaspoon salt

    Caramel

    • 2 14-ounce cans sweetened condensed milk
    • 14 Tablespoons unsalted butter
    • 1 cup light brown sugar packed
    • 1/3 cup light corn syrup
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    Chocolate Ganache

    • 11 ounces semisweet chocolate chips
    • 4 Tablespoons unsalted butter 1/2 stick
    • Maldon sea salt flakes for top, optional

    Instructions

    Shortbread base

    • Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray or butter.
    • In a large bowl, beat butter until creamy. Add both sugars and beat until light and fluffy. Follow up with the egg yolk and vanilla extract. Scrape bottom of bowl to make sure everything is incorporated.
    • Gradually work in flour along with the salt. Don't overmix. It should still be crumbly. Drop dough into prepared pan and compress into an even layer. (A piece of waxed paper and a heavy glass make this easier.)
    • Bake shortbread layer for 20 to 25 minutes, until edges are turning golden brown. Set pan aside to cool while the next layer is made.

    Caramel

    • In a large saucepan at medium heat, stir together the condensed milk, butter, brown sugar, and corn syrup. Stir constantly as it rises to a boil. Immediately drop heat to low, and continue to stir nonstop for about 10 to 15 minutes, until mixture turns a deep caramel color and thickens up; watch out, the caramel can spit out of the pan at times!
    • Remove pot from heat and promptly stir in vanilla extract and salt.
    • Pour caramel over the shortbread, using an uneven spatula or knife if needed to smooth it into an even layer. Cool pan for several hours until it reaches room temperature, or set in fridge to chill.

    Ganache topping

    • In a microwave-safe bowl (or, alternatively, on the stove top in a pot) melt together the chocolate chips and butter. Once it can be stirred smooth, pour over the caramel. Spread out into an even layer. If desired, sprinkle Maldon sea salt flakes over the top.
    • Chill in fridge to let chocolate harden for at least 30 minutes. Use foil to lift contents of pan onto a cutting board. Let chocolate warm again, just a touch, perhaps for 5 or 10 minutes, before slicing into bars (otherwise, the chocolate will crack rather than be sliced through).
    • Store bars in fridge with waxed paper between layers. Keeps for days.

    OM NOM NOM!

      Read More

      Bready or Not: British-Style Gingerbread

      Posted by on Nov 20, 2019 in Blog, blondies, Bready or Not, british, cake | Comments Off on Bready or Not: British-Style Gingerbread

      I adore famed British baker Mary Berry, one of the original judges on the Great British Bake Off. This British-Style Gingerbread recipe is modified from her cookbook Cooking with Mary Berry.

      Bready or Not: British-Style Gingerbread

      She has published a ton of cookbooks in the UK, but this particular cookbook has the measurements translated to American standards! Click on the picture below to order a copy for yourself–but maybe try my take on one of her recipes first, as it’s a great example of what you’ll find.

      I’ve eaten and baked a number of American-style gingerbread recipe. This one is different in a lot of ways. First of all, the cooking method. It’s prepared on the stovetop, then baked.

      Bready or Not: British-Style Gingerbread

      The end result is tall, spongy, and cakey, with a solid ginger kick. And like chocolate recipes, this gingerbread actually improves after a day, as the flavors become deeper and more complex. Almost coffee-like, though it contains no coffee.

      Bready or Not: British-Style Gingerbread

      Oh yeah, and it’s REALLY REALLY GOOD.

      Bready or Not: British-Style Gingerbread

      The sporadic candied ginger pieces throughout add vivid pops of flavor, in an already ginger-filled cake.

      Bready or Not: British-Style Gingerbread

      This would be especially good paired with tea, coffee, or a good, stout beer (Guinness, in particular, comes to mind).

       

      Bready or Not: British-Style Gingerbread

      This recipe, modified from Baking with Mary Berry, produces a British-style gingerbread cake that is spicier and more complex than the usual American gingerbread. The flavors deepens and improves after a day.
      Course: Breakfast, Snack
      Cuisine: British
      Keyword: cake, gingerbread
      Author: Beth Cato

      Equipment

      • 9x13 casserole pan

      Ingredients

      • 1 cup unsalted butter 2 sticks
      • 1 cup brown sugar light or dark, packed
      • 1 cup molasses
      • 3 cups all-purpose flour
      • 5 teaspoons ground ginger
      • 2 teaspoons ground cinnamon
      • 2 large eggs
      • 3 pieces candied ginger coarsely chopped
      • 1 1/4 cups milk
      • 2 teaspoons baking soda

      Instructions

      • Preheat oven at 325-degrees. Line baking pan with aluminum and apply butter or nonstick spray.
      • In a large pot, warm the butter, sugar, and molasses until it is combined and smooth. Set aside to cool.
      • Mix the flour and spices into the big pot, followed by the eggs and the candied ginger pieces.
      • In a small saucepan, warm the milk--don't boil! Add the baking soda. Pour into the gingerbread mixture and mix together.
      • Pour everything into the prepared pan. Bake for 1 hour. When done, it will be spongy to the touch and pass the toothpick test in the middle.
      • Let cool in pan, either at room temperature or in the fridge. Once cool, use the foil to lift onto a cutting board and slice into bars.
      • Store in a covered dish with waxed paper or parchment between the layers. Flavor will grow deeper and more complex over the next day.

      OM NOM NOM!

        Read More