Thursday, 23 October 2014

Flapjack and hob nobs

Now that the girls have, it appears, stopped laying for the winter, I'm being really thrifty with the last few eggs, all from Lola (a bantam Araucana who should lay blue eggs but doesn't!), the little trouper.  I'm saving them for the weekend* and will make a pear pudding with my home grown pears. 

So a dilemma, him indoors was in need of something to take to work to fill his belly and increase his energy levels, I decided on flapjack.  I came across this hob nob recipe on a chicken forum ages ago and have been using it ever since for both biscuits and flapjack. It really does work both ways! 

You will need:

2 tablespoons golden syrup
175g oats
175g brown sugar
175g butter (or baking fat)
175g self raising flour


Melt butter and golden syrup and add flour, oats and sugar.  For flapjack, spread the mixture into a greased or lined 11 x 8 tin and bake for 35 to 40 minutes at 160c.  For hob nob biscuits, roll mixture into balls and place onto greased or lined baking trays and bake for 15 to 20 minutes at 160c.


*Just a few things about eggs.  You don't need to keep them in a fridge unless you have hard boiled them, then you should keep them in the fridge!   Egg shells are porous and will absorb fridge smells.  Eggs will keep for up to 3 to 4 weeks from day of lay.  Older eggs are better for baking as the white gets more watery with age, which makes mixing easier.   I happily keep eggs on the counter in my warm kitchen all year round and have never had one go off yet!  Never wash eggs unless you are going to use them straight away because of the porous shells, and to wash always use a slightly damp cloth and luke warm water (no soap) from the tap.  


  1. Love a bit of flapjack! We always keep our eggs out on the worktop too, and they're always fine. xxx

  2. Love a flapjack, haven't made any in ages.


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