PeterAustin
Registered
- Joined
- Dec 4, 2015
- Messages
- 12
- Likes
- 7
Today we tried making some traditional flapjacks from stuff here.
Rolled coarse and fine oats are easy to find.
Mascabo sugar is good stuff.
Jarabe de fructosa, which is fructose syrup, since golden syrup isn't here, mixed with some nice honey, with butter.
Puffed, salty and honey roasted peanuts, squash seeds, corn grain, rasins, sunflower seeds, almonds are easy to find.
Some cinnamon and ginger instead of mixed spice.
I guess the only things that would be different from making flapjacks back home is the fructose syrup, and not having mixed spice to put with the oats, as well as the squash seeds, puffy peanuts and corn grains.
The butter is a little less salty, but the peanuts seem to make up for it.
The chocolate here is a lot less sugary, but I prefer dark chocolate anyway.
Painted a load onto the top and it is setting in the fridge now
Baking it is a familiar smell from home, but I think Adela thought it was an exotic European fragrance
Tomorrow I will take some to Tigre to an asado to see if others like it too (if there is any left!)
This was a really easy and fun thing to make using local ingredients, and tastes almost the same as back in blighty.
Rolled coarse and fine oats are easy to find.
Mascabo sugar is good stuff.
Jarabe de fructosa, which is fructose syrup, since golden syrup isn't here, mixed with some nice honey, with butter.
Puffed, salty and honey roasted peanuts, squash seeds, corn grain, rasins, sunflower seeds, almonds are easy to find.
Some cinnamon and ginger instead of mixed spice.
I guess the only things that would be different from making flapjacks back home is the fructose syrup, and not having mixed spice to put with the oats, as well as the squash seeds, puffy peanuts and corn grains.
The butter is a little less salty, but the peanuts seem to make up for it.
The chocolate here is a lot less sugary, but I prefer dark chocolate anyway.
Painted a load onto the top and it is setting in the fridge now
Baking it is a familiar smell from home, but I think Adela thought it was an exotic European fragrance
Tomorrow I will take some to Tigre to an asado to see if others like it too (if there is any left!)
This was a really easy and fun thing to make using local ingredients, and tastes almost the same as back in blighty.
