Blackberries, they are just like weeds, but very tasty and healthy weeds that are full of antioxidants. I pick several kilos from one bush every year. Don't have blackberries in your garden? Plan a good walk in the right places and you can make a lot of juice yourself, delicious blackberry syrup. To use as juice in your dessert, as syrup for a tasty lemonade, or a coulis. But how do you make blackberry juice? How do you make blackberry juice? In the past I ventured into making blackberry/elderberry wine. It is not only very tasty, but it is also very fun to do. The process itself, the bubbling in the kitchen; really recommended to try. Unfortunately I don't have time for this anymore. Do you have time and would you like to experience the process (recommended)? How to make elderberry/blackberry wine you can read here. Today I will stick to the basics, I am going to make blackberry juice! I will explain how to make blackberry juice to you now. Making blackberry juice without sugar? That's possible too, a healthier choice Would you like to save the recipe for later on Pinterest? You can easily do so via this link. Times are changing, also for me. Blackberry juice with sugar is delicious but if you, like me, often add blackberry juice to yoghurt, cottage cheese or homemade kefir then sugar is not necessary at all in my opinion. In addition to the dairy product I often add oatmeal, cinnamon and fruit. Then your dish is really sweet enough. Blackberry juice without sugar does not keep as long. Make small portions at a time or freeze the juice in cubes in ice cube trays. Make this delicious blackberry juice from the ripest, juicy blackberries! The riper the blackberries, the more flavor your juice will have. So pick nice ripe blackberries. Blackberries come off easily when they are ripe. The cushions look nice and juicy filled. Collect your blackberries in the freezer and cook them in larger portions. Handy and frozen blackberries give more fruit juice. Handy because blackberries are not all ripe at the same time: Pick blackberries regularly from your bush and store them in ZIP bags in your freezer. Besides the fact that you are now saving the blackberries, frozen blackberries will give more juice when you defrost them later. But you can also make delicious blackberry juice from fresh blackberries! So hop into the garden, in search of ripe blackberries. Wash the blackberries well after picking. If you leave the blackberries under water for a while, any crawlers will try to leave the bowl via the edge and your blackberry juice will be truly vegetarian. Drain the blackberries well and puree the blackberries with a hand blender or crush the blackberries with an iron pestle. Push the blackberry puree through a sieve. You will have a lot of pulp left over, but that's okay. You will have delicious, good quality juice without the hard bits and seeds in the pan. Great, the kids won't complain this year. Heat the juice in the pan on the stove. For 100 grams of blackberries you only need a few teaspoons of sugar to give the juice some flavor. But in the end it is your own taste that determines the sweetness of the juice. The solution is simple: taste it! Boil the juice for 5-10 minutes. In the meantime, you can boil small bottles or jam jars. Very handy for storing the juice in smaller portions or giving it away. Storing blackberry juice Boil these bottles well. Fill the bottles almost to the top, screw them shut and place them upside down for a while. This way the bottles are hermetically sealed and can be kept for a while. There is not as much sugar in it as in jam, so to be on the safe side it is advisable to store them in the refrigerator. Handy: store your juice in portions: fill the plastic molds you use to make ice cubes or small bottles. This way you can use the juice in small quantities. Also handy to give smoothies a nice red, healthy "bite". Hmm, yummy. I'm curious what you think of the blackberry juice. Will you let me know if you made the blackberry juice? Show it with the tag #zoethoudertje on Instragram or @carolabaktzoethoudertjes on Facebook! This blog has new photos. The photos below were the original photos.

Baking? That often involves an egg. Egg yolks often give dishes a creamy taste and bind the structure. You usually use whole eggs, but sometimes you only use the yolk or the egg white. I think it's a shame to throw away leftover egg yolk. Fortunately, that's not necessary at all. You can store egg yolks or egg yolks in the freezer or refrigerator. With these tips, you can also save your egg yolks for later. Did you know that you can store egg yolks in the freezer? For years I have been looking for eggs that have a shelf life of 4 weeks, I just want the freshest eggs in the supermarket. It turns out: Fresh eggs have a shelf life of 3 weeks! Where to store eggs You can store them both in the refrigerator and outside the refrigerator. Store egg yolks in the refrigerator Any leftover egg yolk can be stored in a sealed container in the refrigerator for 2-3 days. If you cover the yolk with a layer of oil or water, you will protect the yolk from drying out. Would you like to save the information for later on Pinterest? You can easily do so via this link . What is the best way to freeze an egg yolk? You can freeze egg yolk. If you add 6 grams of sugar or salt per 100 grams of egg yolk (about 4 pieces), you lower the freezing point. This creates smaller crystals and less damage to the structure of the yolk. Incidentally, this only applies to the yolk. You do not have this problem when freezing egg white. (source: Foodlog.nl ) You can store egg yolks together in a jar. You can also freeze them individually (with about 1.5 grams of salt/sugar mixed in) in an ice cube tray. When weighing egg yolks, it is easier to measure this way. Pay attention: yolks dry out quickly, so make sure the freezer cannot freeze them and wrap them well. By placing a sheet of baking paper and plastic wrap over the yolk, it will dry out a little less in the freezer. When they come out of the freezer they look a little different. They are a little thinner, but you can still use them. Yolks can be kept in the freezer for up to 3 months I personally prefer to mix the yolk with sugar because the yolk is almost always used sweet in our home. You don't really notice it in the dishes anymore. Tip: You can also freeze any leftover egg whites! In which recipes do you use egg yolks or egg yolks? Making bread and puff pastry shine Custard and vanilla pudding Pastry cream Crème brulee Lemon curd Advocaat or the American version: eggnog; eggnog Mayonnaise Aioli Sabayon Binding cookies Give soups and sauces a fuller flavor Some recipes require extra yolks in addition to eggs, such as: Lemon bar, creamy ice cream

When I go to work and get off the subway there is a little shop selling cinnamon sugar pretzels. Hmmm, that combination seems delicious! Originally German pretzels are made from white bread that has had a bath with baking soda, which gives them a brown, slightly crunchy and slightly salty crust. I especially like the soft pretzels so it was time to make this variation on pretzels myself. That's surprisingly easy! You can make rolls round but also give them a shape like these button rolls. Surprise your guests or family with these fresh pretzel knot rolls with cinnamon sugar. Baking soda (baking soda) or baking powder The soft pretzel rolls are soaked in a bath with baking soda. This is not the same as baking powder. Baking soda is becoming standard in more and more supermarkets. With baking soda you can not only provide bread with a typical pretzel crust; You can also use baking soda to make cakes rise, clean the oven and much more. You can find out more about baking soda in this article. Would you like to save the recipe for later on Pinterest? You can do this easily via this link. Pretzel knot rolls with cinnamon sugar Requirements for 8 pieces: 300 grams of flour 240 grams of water 7 grams of yeast 7 grams of sugar 8 grams of salt For the bath: 1.5 litres of cooled water with 60 grams of baking soda dissolved in it For the cinnamon sugar layer: 30 grams of melted butter About 150 grams of sugar with 0.5-1 teaspoon of cinnamon (taste!) Why use plenty of cinnamon sugar and what to do with leftover cinnamon sugar After baking, the rolls are brushed with butter and dipped in cinnamon sugar. It is nice to have plenty of cinnamon sugar to dip the rolls in properly, it makes it easier. Therefore, it is better to make a little more cinnamon sugar. You can sprinkle what's left of the cinnamon sugar over a pancake, it tastes delicious on a rusk or as we often used to eat our apple at home: grated with some cinnamon sugar on top. Pretzel knot rolls with cinnamon sugar Knead the flour with the water, sugar, yeast and salt for about 15 minutes into a smooth dough. Let the dough rest and rise covered for half an hour. Make the bath with baking soda while it is rising. Bring the water to a boil, stir in the baking soda until it has dissolved and let it cool. After half an hour, divide the dough into 8 equal pieces. Roll out the dough to 30 cm. This works best if you stretch the dough a little bit further and roll it out, about three times. Tie the dough into a knot, place it on the baking tray and let all the pretzels rise covered for 30 minutes. Preheat the oven to 200 degrees in a convection oven or to 220 degrees in an oven with top and bottom heat. Soak all the rolls in the water with baking soda for 2 minutes. Carefully remove them from the water with a slotted spoon and place the rolls on a baking sheet on the baking tray. Bake the pretzel rolls for about 13-15 minutes until golden brown. Remove the rolls from the oven and brush them with melted butter. Generously dip the rolls in the cinnamon sugar and let them cool further. Store pretzel knot rolls with cinnamon sugar and make them crispy with the air fryer The sandwiches are the tastiest fresh. Do you want to save them for later? Let the pretzel knot rolls with cinnamon sugar cool completely and package them tightly. You can also freeze the pretzel knot rolls. By briefly warming the rolls on a medium setting in the oven or air fryer, they taste almost as good the next day or when thawed from the freezer as fresh from the oven.

Dutch baby mice are really delicious. Too bad, I've kind of outgrown the phase where a lot of babies are born in the area. Why should you only eat mice when they are born? I recently bought pink and blue mice to decorate these Oreo birth cookies with mice. After making the cookies, we were able to enjoy them on rusks. As far as I'm concerned, it's the combination of anise and sugar on a crispy bun or rusk that makes the birth mice so tasty. Personally, you don't make me very happy with a fresh sandwich and mice. Oreo with mice When a baby is born, you spread many rolls of biscuits. That gets a bit boring at a certain point. You also want to treat other children to something tasty at school or daycare. Will you opt for rusk with mice again? For those moments, these Oreo birth cookies with mice are a solution! Help needed? Older brothers and sisters often enjoy helping to make something festive for the visitors. Oreo birth cookies with mice Supplies: Roll Oreo cookies Birth mice Chocolate spread, for example Nutella (a dark color is better, otherwise you won't see the white mice very well) Make Oreo birth cookies with mice Even with a small children's knife, it is very easy to cover the Oreo cookies with your favorite chocolate spread. Then sprinkle the mice over the Oreo. I personally found it useful to dip the cookies in the mice because the mice then seem to sit a little tighter on the cookie. I only decorated the Oreos on one side. Both sides are possible, but then you mess up the cookie a lot more. It is a choice you can make for yourself. Useful! You can make the cookies earlier. Handy if you don't have to be back in the kitchen at the last minute!

Have you recently looked for beechnuts, acorns and beautiful leaves in the forest? Is your birthday in the autumn or do you feel like doing crafts during the autumn holidays? You can easily make these acorn children's treats with a pack of mini chocolate kisses or a pack of very large kisses and syrup waffles. Making something delicious with the children during the autumn holidays What a fun activity to make these acorn cookies together in the fall or fall holidays. Let's work together to make these acorns children's treats. Look at your mother very sweetly and ask her to start working together in the kitchen. We bet she secretly really likes it and might even say yes?! Would you like to save the recipe for later on Pinterest? This can easily be done via this link. Acorns children's treat Supplies: Chocolate kisses large or small (these small ones can be purchased at Lidl) Small syrup waffles Cocktail sticks or other small bamboo sticks (seem a bit safer with small children) Round cutter Cupcake tins Acorns children's treat; this is how you make them My little stroopwafels were very small. But you also have slightly larger models. If you don't have a cutter, it is useful to first look at the size of the stroopwafel cookie and then look at the chocolate kiss. Which fits best? Cut a circle out of the stroopwafel if necessary. Is your stroopwafel too hard? Then put it in the microwave for a very short time, I'm thinking 3 seconds. This makes the cookie just a little softer. If necessary, you can briefly put the cookie in the microwave again. But not much longer, the sugar in the waffle becomes very hot! Poke a hole in the center of the cookie. The cocktail sticks can be quite mean, maybe it would be useful if you stay nearby and lend a helping hand? Pricking is a little easier with a bamboo skewer. You could also use this. Insert the toothpick into the chocolate kiss. It is easier to serve in a cupcake tin. Source: There are several sources on the internet, including treating your class.

What's more fun than table guests who respond enthusiastically to your baked goods? That will certainly work this Christmas with this colorful eye-catcher. Whether for breakfast, brunch or a snack during the Christmas holidays. This baked pick-your-own bread fits perfectly with the time of year; a green Christmas tree bread with pesto and spinach. A whopper of a Christmas tree loaf; what a feast on the table and the bread is green with natural colorings from pesto and spinach My mission when baking this bread was to keep the Christmas tree green. A green bread in the shape of a Christmas tree, with natural colorings, that has a good taste. And it worked! Natural dyes lose their color if you heat it too hot and that is such a shame. Then I think of the breads I baked earlier; beautiful pink bread with beets, orange with carrots or yellow with turmeric. After baking, some of those enchanting shades have disappeared. That's why I decided to bake this bread at a significantly lower temperature than is actually usual. The dough is protected with aluminum foil for part of the baking time. A Christmas tree has to be green, right? Just like the real tree in the house. Would you like to save the recipe for later on Pinterest? This can easily be done via this link. I can almost hear Robèrt van Beckhoven saying: “Bread should be baked, not dried!” And he's right, but this tree is baked flat, so it's ready sooner than a bus loaf. I also thought the result of the green color was too important at Christmas. Green Christmas tree bread with pesto and spinach Supplies: 500 grams of flour 100 grams of pesto spread (with the spreads at AH, or opt for (homemade) pesto) 1 medium egg 10 grams of yeast 250 grams of thawed spinach from the freezer 110-120 ml lukewarm whole milk 10 grams of salt Pinch of pepper/chili pepper For the Christmas baubles and “lights” in the tree: Olives, dark green or black Small tomatoes Pieces of white cheese from a slice of white cheese or from a jar of oil Chili flakes Also tasty; pieces of grilled peppers, salmon or small cubes of salami, for example Also necessary: Aluminium foil Butter to rub the tree with after baking Green Christmas tree bread with pesto and spinach Add all ingredients except the milk to a bowl. If you have a food processor or a bread machine, you don't have to knead yourself, otherwise your arm muscles will have to do the work. Finally, add the milk, leaving about 30 ml, and see how your dough turns out. If it needs more milk, add it. If you knead the dough by hand, you will probably need less milk. The dough was quite moist, but this makes the bread extra tasty. However, this is more difficult to knead in a controlled manner by hand, so I would use slightly less moisture. Knead the dough for about 12-15 minutes and let it rise covered for 45 minutes. Clean the Christmas decorations and pat them dry. Start rolling the dough. I always do this on a large plastic desk pad that I have especially for baking. Moisten the surface with some oil. If you use flour, I'm afraid the outside of the dough will be too dry and too white. Moreover, rolling out a long string of flour is not pleasant, you have less control over the dough. Start rolling. Roll the strand a little longer. If necessary, let the dough rest for a few minutes in between and then continue. The bread needs time to stretch. In the middle, I occasionally lifted the dough and rolled it between my palms. Roll out the dough as long as possible until you think it is a nice, not too thick rope. From a long green snake to a Christmas tree Shape the tree on a sheet of baking paper. Start at the top of the tree and zigzag your way down. In this way you form the Christmas tree. Use the end to create a tree stump at the bottom. Decorate the tree with treats and place a piece of plastic over it. I like to use a pedal bin bag; I cut this open and spray or spread some oil over it. This way I can be sure that the bread will not be stuck to the plastic. Let the Christmas tree rise for about 45-60 minutes. Preheat the oven to 175 degrees (175 degrees in a hot air oven and 195 degrees in an oven with top and bottom heat). Normally I would use 200 or sometimes even 250 degrees. But not today, because I want a green tree. Place 2 strips of aluminum foil next to each other. Bake the bread in the middle of the oven and after 10 minutes place aluminum foil over the bread. Then bake for another 15 minutes and then remove the foil. Make sure that the bread does not become too dark, but is still cooked. After about 30 minutes the bread was done. You can feel and hear this. Lift the bread slightly and tap it. Remove the bread from the oven and spread it with butter. It will shine beautifully. Let the green Christmas tree bread with pesto and spinach cool. Enjoy your delicious bread and that you can share it with the company at the table. Merry Christmas!

Yeh, is summer finally coming? Time for the summer wrens. Not the sour ones from far abroad. The tastiest strawberries now come from our own country or from Belgium, because the Hoogstraten strawberries that we used are immensely popular there. For example, with this whipped cream cake with strawberries. The inspiration for this cake also comes from Belgium: the Belgian cooking program Daily Cost, by Jeroen Meus. And we just happened to have recently been to Belgium. We also got the summer wrens here. We also bought the extra fat whipped cream of 40% that Jeroen uses in his program. No, a high fat content sounds like something negative, but with whipped cream the fat content is important to get a firm whipped cream. Prefer to eat a smaller piece of cake, but use good ingredients. It's no fun making a cake where the whipped cream is not firm and drips off your cake. Would you like to save the recipe for later on Pinterest? You can do this easily via this link . How do you actually get strong whipped cream? You can read it here. Cream Tart with Strawberries Partly inspired by the recipe of the popular cooking program on Belgian television, Daily Cost with Jeroen Meus Supplies: How to bake a sponge cake and the supplies for a 15 cm cake can be found here. Adjust the supplies if you want to bake a larger cake. 500-600 grams of whipped cream (35-40% fat content, I often buy 35% at Aldi or Lidl) 400 grams of beautiful strawberries 125-150 grams of strawberry jam Vanilla sugar if desired Optionally add a little meringue as a garnish Optionally some slivered almonds as garnish Recipe whipped cream cake with strawberries Cut your cake into three pieces. Insert a cocktail stick into each part one above the other. This way you will know where which part needs to be placed back. Koen only spread the first layer with jam. The second with jam, strawberries and whipped cream. Now cover the cake with a nice thick layer of whipped cream. Cut the strawberries into slices. The large, beautiful middle slices are for around the cake. The small pieces are suitable for between the cake. It is most convenient if you can turn the cake, so you can hold the spatula against the side while you turn the cake. But you can do it without some practice. So, ready for decorating. It was quite warm in the kitchen that day. The whipped cream itself likes it if you hurry up a bit. It is therefore useful that you have everything ready. The large thin strawberry slices can be placed around the bottom of the cake. On top you can cut the strawberries in half. I had difficulty convincing my son that the crowns give the cake color and that it is best to leave them alone. You can also just eat them. The inside of the topping had small swirls of whipped cream. Do you have any abandoned meringue left? Crumble this coarsely and spread it over the top. Besides being beautiful, it also gives a different biting sensation while eating. Tasty! Koen really wanted slivered almonds on the cake. These were roasted and sprinkled on top. Oooh, a favorite combination: delicious whipped cream cake with strawberries! So enjoy! #creampie

Scones are delicious little pastries from Great Britain. They originally come from Scotland. Although they are traditionally served with tea (high tea), you can also eat them at other times of the day, such as breakfast. Scones have their own structure; a little bit crispy on the outside and slightly fluffy on the inside. The dough for scones cannot be compared to any other dough. It is important that you bake the scones lightly and I like to see them rise considerably in the oven. Sometimes the cup falls over slightly, but that happens more often when baking scones. Should you cut or break open a scone? You can cut a scone; This method is more formal and can be used for high tea, for example. You can also break open scones with your hands, which may be a little less formal but is a perfectly acceptable option. Whether you cut the scone or break it in half; feel free and use the method that suits you. Clotted cream or whipped cream Traditionally, scones are filled with clotted cream and strawberry jam. Clotted cream is a dairy product with a fat content of 55-60%. It is not easily available everywhere; That's why I like to choose a firm whipped cream of 35-40% that is hardly sweetened. Because scones also contain a layer of jam or lemon curd, you hardly need to sweeten the whipped cream. Would you like to save the recipe for later on Pinterest? This can easily be done via this link. Scones with lemon and poppy seeds Requirements for 12 pieces: 500 grams of self-raising flour 8 grams of baking powder 150 grams of cold butter 50 grams of sugar 2 eggs 60 ml milk plus optional Milk for on top of the scones Pinch of salt Zest 2 lemons 2 tablespoon lemon juice 12-14 grams of poppy seeds Also necessary: Cutter with possibly a serrated edge or glass with a diameter of 6 cm Clotted cream or whipped cream Lemon curd as filling For icing: Powdered sugar Limoncello or water Crumbled merinque Scones with lemon and poppy seeds Cut the cold butter into cubes. Mix it with the baking powder, self-raising flour, sugar, poppy seeds, eggs, milk, salt, lemon zest and lemon juice into a dough that is slightly stiff but still flexible. Is your dough too dry; then add a dash of milk. Let the dough rest in the refrigerator for half an hour. Preheat the oven to 200 degrees in a convection oven or to 220 degrees in an oven with top and bottom heat. Roll out the dough to 1.5-2 cm and cut out scones. Divide the scones over the baking tray and give them some space. Brush the top with milk and bake the lemon and poppy seed scones for 12-15 minutes until golden brown. Let the scones cool. For the glaze, mix 100 grams of icing sugar, a few drops of limoncello or water with lemon juice until the glaze is liquid but not too thin. Spread the glaze over the scone and sprinkle with crumbled merinque if desired. Fill the scone with lemon curd and clotted cream or whipped cream. Store and pimp scones in the air fryer This recipe makes 12 scones; there are quite a few. You can halve the recipe, but a good alternative is to freeze the scones unbaked or baked for later. This way you can bake them (briefly) at another time. I like to use the air fryer for this, it works very quickly. Of course the oven is also fine. Then heat the scones in a medium hot oven. Delicious and very easy for a Sunday morning breakfast! This way you always have delicious scones ready in no time on a lazy Sunday.

Ricotta cake has its roots in Italy, where ricotta is often used in both sweet and savory recipes. I personally think ricotta gives cake a unique flavor. It resembles the taste of the bakery's vanilla cottage cheese balls. In a ricotta cake, both flour and almond flour are used; but you can experiment with the proportions to your own taste. I increased the ratio of almond flour slightly, which you can taste in the rich flavor. For this ricotta almond cake with lemon and forest fruits I used frozen fruit. This is available all year round, but fresh fruit such as strawberries, cherries and nectarines are also very tasty. Scoops of vanilla ice cream A slice of cake looks even more festive with whipped cream or Chantilly cream , but a simple scoop of vanilla ice cream also works wonders; especially when the ricotta cake is still slightly warm and the ice cream is starting to gently melt. From flexible cake mold to oven dish One of the most commonly used bakeware in our home is a flexible one that allows you to bake all sizes of sheet cakes, brownies and more. Almost any size is possible with a baking sheet in this. Of course you can also use an oven dish, but then you are limited to the size of the dish. Cover an open baking pan with baking paper In an open baking tin, the batter runs out under the tin. It is best to fill this mold with a sheet of baking paper. Make a wad of the baking paper; If necessary, you can moisten the paper slightly. Carefully spread the baking paper in the tin. You can use paper clips to secure it slightly to the wall. If the paper clips are made of iron, they can be baked in the oven and the baking paper will stay in place. Would you like to save the recipe for later on Pinterest? This can easily be done via this link. Ricotta almond cake with lemon and forest fruits Requirements for a 20 x 30 cm sheet cake: 125 grams of butter at room temperature 250 grams of ricotta at room temperature 100 grams of flour 75 grams of almond flour 12 grams of baking powder 2 bags of vanilla sugar 175 grams of sugar and tablespoon for on top 4 medium eggs Pinch of salt Zest and juice of 1 lemon 300 grams of forest fruits from the freezer Handful of slivered almonds Possibly: Small scoop of vanilla ice cream Powdered sugar One crumbled meringue Ricotta almond cake with lemon and forest fruits Beat the butter with the sugar and vanilla sugar until creamy for about 6 minutes. Preheat the oven to 170 degrees in a convection oven or to 190 degrees in an oven with top and bottom heat. Grease your baking tin and lightly flour it or cover the tin with baking paper. Beat the eggs in another bowl until fluffy. Add the eggs to the butter with sugar and add the ricotta, lemon juice and zest. Mix everything well. Finally, add the flour, almond flour, baking powder, and salt and fold everything together until everything is well mixed. Fill the baking tin with the batter. Divide the forest fruits over the top, followed by the flaked almonds and some sugar. Bake the ricotta almond cake with lemon and forest fruits for about 30-35 minutes until golden brown and done. Just before serving, sprinkle icing sugar and/or crumbled meringue over the cake. The ricotta pastry becomes extra delicious with a small scoop of vanilla ice cream. Save Ricotta almond cake with lemon and forest fruits The cake is tastiest fresh. If you want to keep the sheet cake longer, wrap the cake well in plastic. The cake will keep in the refrigerator for about 3-4 days. Remove the cake from the refrigerator a good half hour before you serve it, this will certainly improve the taste. You can also freeze the cake; The Italian pastry keeps well for about 2 months in the freezer.

Last Sunday it rained non-stop all day. My sister didn't care; she put on her rain suit and came to us on her bike. We do eat cookies every now and then, but we don't have a cookie jar full like we used to have at home. Time to make Flapjacks with dried apricots. English flapjacks are delicious cookies with oatmeal that are ready very quickly; weigh all ingredients, knead and divide into a baking tin. This is done faster than the oven can heat up. Because these oatmeal cookies contain pieces of dried apricots, the amount of sugar is slightly reduced. Delicious with a cup of coffee or tea. The pan was cooling in less than half an hour, so by the time my sister stepped inside, we were enjoying the flapjacks. Gluten-free flapjacks; oatmeal cookies Would you like to make gluten-free cookies? Then check in the store whether the oatmeal is gluten-free. This is usually stated on the packaging. Would you like to save the recipe for later on Pinterest? You can do this easily via this link. Flapjacks with dried apricots Requirements for a 20 x 20 cm shape: 130 grams of butter at room temperature 80 grams of light brown caster sugar 150 grams of dried apricots, cut into small pieces 4 tablespoons of syrup 175 grams of oatmeal Pinch of salt Flapjacks with dried apricots Preheat the oven to 175 degrees in a convection oven or to 195 degrees in an oven with top and bottom heat. Line the baking tin with baking paper or grease it with butter and sprinkle it lightly with flour. Knead all ingredients well by hand. Divide the batter into the baking tin and flatten it with a spoon or spatula. Bake the flapjacks for 16-18 minutes until golden brown. Remove the flapjacks with dried apricots from the oven and let them cool thoroughly before cutting them into pieces. Cutting will be better and tighter if they have cooled down properly. Save Flapjacks are a bit sticky on the inside because of the sugar and syrup and that makes them so tasty. Store your cookies tightly closed in a container. You can also freeze them for later.