Rum Diddly Dums Oatcakes & White Chocolate Frosting
Over a year ago
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Ingredients
- (ingredient)
- 9oz Rolled Oats
- 4.5oz Golden Castor Sugar
- (ingredient)
- 4oz Butter
- 2 Tablespoons Lyles Golden Syrup
- 1.5 Tablespoon Rum or Rum Essence
- 1.5 Tablespoon Natural Vanilla Essence
- (ingredient)
- 4oz Icing Sugar
- 3oz Unsalted Butter, melted
- 2 Tablespoons Liquid Glucose
- 1 Tablespoon Natural Vanilla Essence
- 1 Tablespoon Rum Essence
- 1 Teaspoon Food Glycerine
- A Little Cold Water
- A Little Extra Icing Sugar (as needed)
Accompaniment
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Description
I dedicate this recipe to myself as I have finally got it down to a fine art! Quick, easy and healthy. Perfect for snack and kids lunches. These flapjacks are addictive!
Method
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1
**PREHEAT your oven to 180 Celsius and using a little melted butter, grease each little mould of your cupcake tin.
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2
Put your dry ingredients into a bowl, the oats and sugar and stir well.
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3
Microwave butter on high, 45 seconds. Then add your rum and vanilla essence, give it a quick stir.
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4
Next add your golden syrup to the hot melted liquid and give it another stir before pouring it into your dry ingredients and give it all a good stir!
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5
Spoon 2 tablespoons and 1 Teaspoon of mixture into your pre-buttered cupcake tins out and gently press the mixture in firmly. This quantity makes about 10 little Rum Diddly Dums.
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6
Bake for up to 15 minutes or until they turn golden brown and you get that sweet aroma filling the kitchen!
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7
Remove the flapjacks from the oven and after a couple of minutes, use a sharp knife and mark out your squares and leave for couple of minutes before using a fish slice and lift them gently onto a plate and cover with a clean tea cloth.
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Making your own White Chocolate
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8
In a mixing bowl, sieve the icing sugar
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9
Next, add the hot melted unsalted butter and add the glucose, glycerine, rum and vanilla essence and pour into the icing sugar and mix until you have a very smooth consistency
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10
Next add a little water because you are going to drip this frosting with a fork from a height and swirl it over over the baked ronds (that's French for rounds, rather posh!)
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11
Wait about 5-8 minutes before cutting into squares (if you have used a flat tray)
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12
Let them set for about an hour or so or if you can't wait and don't mind getting frosting all over you, then simply indulge!
*This is an original recipe by L.Shannon, The Candlebridge Bakery, Ireland, 2009 Recipe* Revised and updated on January 28th 2012
Chef's Tips
MY STAR TIPS:
1. Keep a mug of boiling hot water beside you with your tablespoon in it for when you're using golden syrup, as the liquid will simply glide off the spoon!
2. Some folk use the hob to melt the sugar and butter together with the golden syrup, but I find the sugar caramelises too fast and as soon as you add the golden syrup it tends to become similar to toffee... Flapjacks are supposed to be chewy not rock hard!!
3. Don't add any more than 3 tablespoons of Golden Syrup.
4. This is one of those recipes where you can DOUBLE the quantities if you wish to bake 2 trays in the oven.
5. For a really smooth white chocolate fondant frosting, pour your "white chocolate" ingredients into a mini processor and blend until very smooth and then either pour from a height onto the oatcakes or flapjacks and drizzle the frosting all over it!!
6. I have used both a MUFFIN tray and also a DEEP TRAY for this recipe!
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