Poppy flapjacks with banana

preparation

1. Heat the oven to 175 degrees top and bottom heat.
2. Cut the room temperature butter into cubes and put it in a saucepan along with the cane sugar, maple syrup and vanilla bean pulp.
3. Heat the ingredients on a moderate heat, stirring constantly, until all the ingredients are melted and well mixed together. However, do not let the mixture boil.
4. Remove the saucepan from the heat and mix in the 3Bears Porridge with a wooden spoon so that all the ingredients are well mixed together. The mixture is still a bit runny, but that's just right.
5. Line a baking tin or casserole dish measuring around 24 x 30 centimeters with baking paper and pour the mixture evenly into the tin, creating a smooth but not too thin layer. If your baking pan is too large, limit one end with a rolled-up layer of aluminum foil, for example.
6. Place the dough in the oven and bake for 15 minutes until the top looks golden. Attention: The dough gives the impression that it is still liquid. But that's exactly right, because the mass hardens as it cools.
7. Let the flapjack cool completely on a rack for about 45 minutes.
8. Once hardened, cut into 20 pieces and arrange on a serving plate.

Tip: If you like, you can decorate the flapjacks with a layer of dark couverture or sprinkle with powdered sugar. The classic flapjacks remain natural.

about the author

Just like 3Bears, Simone loves the wonderful land of porridge - Great Britain! You can also notice this in her recipes. Everything from scones to flapjacks to apple crumble is featured on her blog Tea and Scones . Thanks for this fabulously British recipe, Simone!