Muesli Flapjacks: what to do with yourself

Lately I have been in a weird “I just don’t know what to do with myself" mood. Today I have a sort of day off and I start having stressing or feeling anxious of what I “should” be doing with my time. I should be doing the laundry and food shopping and going to the bank and doing all these things that need to be done. Because that’s my roll as a mature adult (whatever that means.) On top of that I have three or four posts that are waiting to be written. I also have a cupboard filled of baking supplies that are calling out to be used. Along with the stack of books sitting next to my bed waiting to be read. 

It’s the stress of these various things I should be doing vs things I want to do vs things I never seem to have time for that make me just want to lie down and take a nap. So, basically nothing gets done and I feel rushed and claim I have no time for anything. When actually I am just terrible at time management and my “I just don’t know what to do with myself" mood stems from having too much choice of stuff to do.

The practical part of me says I should be doing all the responsible things and the other part me of is writing this blog post. I also did get a shopping list written… it’s now just going to the store. Perhaps I can keep procrastinating by doing something I want like baking or reading a book. 

Every once in a while it’s okay not to do anything. It's just that I feel like someone somewhere is judging me for being lazy and not spending my time wisely. As someone who promotes not caring what others think, it’s a mystery to why fictional people who can’t see me matter. 

So, if you find yourself with “free time” and need to fill it with something so you don't get judged by "them" or "they" - these flapjacks are super easy and delicious. They make you feel like you at least accomplished something during the day. Everyone needs to eat! 

Muesli Flapjacks 

175g unsalted butter

1 tablespoon golden syrup

150g demerara sugar

300g muesli 

pinch of salt

Heat the oven to 180C/gas 4. Line a 8x8 square pan with grease proof paper
Melt the butter in a sauce pan with the golden syrup and sugar on a low heat, stirring continuously until combined but the sugar is still a little grainy. 

Remove from the heat and stir in the muesli and salt. Dump into the prepared pan and smooth it down with a spatula as evenly as possible. Bake in the pre-heated oven for 20 minutes if after a chewy flapjack. Give it 5 or more minutes if after a crunchy flapjack. 

Leave to cool completely before cutting into squares. 

I love a good muesli and even more so baked with sugar and golden syrup. Dorset Cereals make a small trial box of their simple range that sells for £1. It’s just enough to make these at 350g a box and have a bowl of cereal. However, any muesli would work! 

notes: recipe comes via The River Cottage Cakes Handbook or on their website; Dorset Cereals have not endorsed this post, it was just I found that for £1 it was a good deal that I would share with you. 

Bath Buns

It goes without saying that I was inspired to make these bath buns by my recent trip to Bath. I like playing the role of tourist ever once in a while. In some ways I still am a tourist. I am not a British citizen, but a guest who has paid quite a lot of money to stay as a permanent resident. Unless I leave for more then two years, then it’s void. So, one could say I am still a tourist. 

The other form of inspiration comes from Jane Austen's books Persuasion and Northanger Abbey; her heroines, in both titles, spend some time in Bath. It is also rumoured that Miss Austen enjoyed a good Bath Bun from time to time. 

While we were visiting Bath we did try Bath Buns from a tea room of he same name. They were good, but these were better. It’s not because I’m some great bun baker; I am still finding my way with bread and yeast risen bakes. I would say it’s because they were fresh … anything fresh out of the oven is usually better then something that came out of the oven that morning or perhaps even the day before. 

I’m really not trying to be rude about bakery’s because I love a good bakery, they are professionals and I’m just a home experimental baker. I just think home baked goods have a different feel/taste to them! 

The sugar cube in the middle of these sweet buns is what makes them a Bath Bun. There are several variations such as sugar covered caraway seeds, sultanas or raisins, or candied fruit peel. I however kept them simple and just used sugar! Sugar is good for you in moderation! 

Bath Buns

7g dried yeast 

250ml milk, tepid

450g strong white flour 

30g sugar

1 tsp salt

225g butter, softened 

12 demerara sugar cubes 

1 egg, beaten

Stir the yeast into the milk and set aside. Mix the flour, sugar, and salt and work in the butter until it resembles bread crumbs. You can use a stand mixer for this, as I did. Stir in the yeast/milk which should look a little bubbly by now, with a wooden spoon until completely mixed together. This is a wet dough, now leave to rest for 10 minutes.  

Since I used my mixer here is what I did: 

After letting the dough rest, using my dough hook I kneaded the wet dough for about 5-6 minutes, before tipping it out on to a floured work surface and finished kneading by hand for another 4-5 minutes until the dough was smooth and elastic. As it was a wet dough I liked using my mixer first as it kept it from being too sticky, but as I’m learning more about kneading I wanted to feel the dough, hence the stopping early. IF you are doing one or the other in the mixer do not knead for more then 8 minutes and if doing it by hand about start by stretching it out in the bowl before kneading it on a floured work surface for 10 minutes.

Place the smooth and elastic dough in a large bowl and leave for an hour to an hour and a half in a warm place until it’s doubled in size. 
Once it has risen, turn it gently out on to a clean work surface and knock it back by gently punching it. Divide the dough into 12 equal pieces as best you can. I start by dividing it in half and then each half into six. Roll the pieces into balls, by cupping the dough in your hand and gently rolling it on the work surface until it become ball shaped. 
With the dough ball seam side up press a sugar cube into the dough and fold the dough around it so it’s completely enclosed. If needed re-roll into balls and place on a prepared baking sheet seam side down. Repeat with all 12, cover with a clean damp towel and leave to rise in a warm place for 30 minutes or until doubled in size. 

Heat the oven to 190C. Once doubled in size brush the beaten egg over the buns and bake for 15-20 minutes until they are starting to turn golden and sound hallow when tapped. 

to finish:

Milk Glaze: 1 tbsp milk & 2 tbsp sugar

Sugar Topping: demerara sugar cubes, smashed 

Prepare the milk glaze when the buns are just about to come out of the oven, by gently heating the milk and sugar in a small saucepan until he sugar has dissolved. Once they are out of the oven cover the buns with the milk glaze before topping with crushed sugar cubes. 

notes: the recipe is adapted from Jamie’s Magazine Issue 27 Mar/Apr 12 it can also be found online here. My Bath experience was posted yesterday and can be read here. 

challenges: Bready Steady Go hosted by Jen’s Food along with Utterly Scrummy