Hello...sorry for kind of being a tad incommunicado, moved in and all, just having a little internet trouble. But heyho, instead of wallowing I'll just talk about cake instead. I always forget how much I like coconut. I don't forget that I like it at all; I don't leave the blue quality street until last (pink!), but I would never really choooooose them. But turns out, I am stoopid and need to start renumbering important things better. Important things like how tropical and sunshiney tasting coconut is. Oo and it's wonderful, waxy texture.
Another vitally important piece of info to store is how sweet and almost toffee tasting blueberries become when baked into things. Maybe I'll have to get rid of all my knowledge of...say...Boyzone, that would leave a whole lot of room spare. But no, that's silly. I'll go with geography knowledge, how useful is knowing where Birmingham is!
Anyway. Of course I never forget my love of white chocolate, that fact is probably taking the place of some big chunk of knowledge like understanding the stock exchange, but isn't going anywhere fast. Something about a foot? So I remembered that white chocolate on top of flapjack would be a big thumbs up, but the inclusion of the other two was more guided by my need to empty the kitchen than any culinary decision. But my oh my, what a turn up for the books.
Like one of those chemistry experiments where you put a few inconspicuous looking liquids in a test tube and all hell, smoke and colour breaks loose. Moving and unpacking is alllllllmost done with, but there are still lots of things in lots of boxes, so we'll have to see if any other experiments turn good. Happy Monday. With Love and Cake.
Blueberry, White Chocolate and Coconut Flapjack
A few notes:
Makes an 18cm round
You will need
a 18cm round, loose bottomed tin, greased and lined
100g soft brown sugar
3 tbsp golden syrup
100g white chocolate. chopped into chunks
2 tbsp dessicated coconut