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From the Amy Winehouse challenge. See all 315 entries (closed)
( , Thu 20 Sep 2007, 15:28, archived)

Nicely !
Pachey, I've finally perfected apple crumble flapjacks, I know you're a puritan but they really are lully. I'd show you a pic but well, someone* ate the last two.
*who shall remain nameless but for the sake of this discussion shall be known as *rabbitz*
( ,
Thu 20 Sep 2007, 15:30,
archived)
Pachey, I've finally perfected apple crumble flapjacks, I know you're a puritan but they really are lully. I'd show you a pic but well, someone* ate the last two.
*who shall remain nameless but for the sake of this discussion shall be known as *rabbitz*

It's a keraaazy keraaazy concept but it works.
Had lots of floppy disasters before final perfection. :)
( ,
Thu 20 Sep 2007, 15:34,
archived)
Had lots of floppy disasters before final perfection. :)

It doesn't sound like the crumble would adhere to the flapjack. Are you going to share the recipe?
My top tip this week is not to use a food processor to make crumble topping cos I did that the other day and it didn't turn out very well (blackberry and apple in case you were wondering).
( ,
Thu 20 Sep 2007, 15:39,
archived)
My top tip this week is not to use a food processor to make crumble topping cos I did that the other day and it didn't turn out very well (blackberry and apple in case you were wondering).

edit/ sorry Pachey, I should explain the crumble sits in a flapjack case - like a tart or open fruit pie, you press your flapjack mixture down into a round tin and up the sides, then fill with the apple mixture and top with the crumble. Extra golden syrup and not too much butter makes the flapjack case a bit firmer. Then when it's cold you can cut it into slices like a cake. :)
( ,
Thu 20 Sep 2007, 15:42,
archived)