Baking with Soreen.

Unlike me, Jim has always been a fan of Soreen malt loaf.  It use to be the case that there was only one Soreen loaf you could buy but I have been told by my daughter, who is also a fan, that you can now get banana and chocolate chip and a whole host of other flavours.  I dread to think of what will go into the suitcase on our next visit to the UK. Whilst I don´t like the malt loaf ‘straight’ I did come up with a chewy cookie recipe which makes buying a loaf worthwhile.

1-Soreen cookies (3)

The Ingredients You will be able to make about 12 cookies with this mix.

200g Caster Sugar
100g Butter
1 Eggs
175g Plain Flour
90g Soreen Original Loaf (or any other Soreen Loaf)
1tsp vanilla extract
1 tsp Baking powder
Pinch of Salt

Cream the butter and sugar together until pale, then beat in the egg. Add the vanilla extract, the baking powder, salt and flour. Chop the Soreen loaf into small pieces and stir into the flour.

5-Soreen cookies (2)

Place heaped tablespoons of the mixture on baking sheets. Bake for about 10 mins at 180c they are still soft at this stage but will harden up as they cool although we like them slightly chewy in the centre. Allow to cool on a wire rack before serving

Now the following recipe I got from the Soreen website but thought I would share for those who like me are not a lover of malt loaf but do like Flapjacks

Chocolate Soreen Flapjacks

Ingredients
1 loaf of Soreen Original malt loaf
100g butter
25g caster sugar
200g porridge oats
150g dark chocolate
5 tablespoons golden syrup
Preheat the oven to 180c

Put the butter in a pan and over a low heat stir until it melts. Once the butter has melted, add the  sugar, then spoon in the golden syrup. Mix until you get a gooey paste. Add the porridge oats and stir well.

Next it’s the star of the recipe, the Soreen loaf. Cut this into small chunks and plop it into the mixture.… stir again. Evenly spread the mixture into a pre-greased baking tray and put in the oven for 20 minutes. Check to see if the flapjack has turned a lovely golden brown. Leave it to cool.

Melt the dark chocolate in a large bowl over a pan of hot water. Keep stirring all the time so no lumps or bumps pop up.  Pour the hot melted chocolate on top of the flapjack and leave to set. The chocolate needs around one hour to set. Once set it’s time to grab your knife and cut yourself a rather large slice of your very own Chocolate Soreen Flapjack. Yum!

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One Response to Baking with Soreen.

  1. ceejayblue says:

    Oh yummy! x

Comments are closed.