En route, whilst we walked along 'Hare Lane' an ancient drovers track filled with rushes and hare tracks, I picked a few rush stalks and folded them into a Brigid's cross. Today, the 1st of February, is both Brigid's day and Imbolc. Both marking the coming of spring, so it seemed appropriate to craft a small token to acknowledge and celebrate.
Our path took us through a lovely woodland where bulbs were just beginning to break through the cold earth and past heavily pregnant ewes. But the best of all? Seeing the return of the lapwings from their wintering grounds. A flock of 20 - 30 birds whirled and twirled overhead and landed in a field near us. Spring is coming and that makes me so glad and fills me with such a positivity.
When, after our walk, we'd returned home I had such a strong urge to bake so apart from the weekly fruit cake, I made these ....
Would I make them again?
No, far far far too sweet for us. I will make the flapjacks again, with the added ginger but instead of the ultra sweet fudgy topping I will make a simple lemon drizzle type icing and lightly zigzag it over the cold flapjacks.
If you have a sweet tooth and love ginger - these could be the perfect thing with a mug of tea. But for us, tooth curlingly sweet, I'll be cutting each square in half again and then they will probably be more manageable.
Have you baked anything recently?
Good or bad - go on spill the beans (baking or otherwise!!)
And - here is to spring and the gentle joy and hope she brings, a season of promise and potential, stay safe❤
#52newrecipes
I haven't baked anything new, but I made a double batch of banana chocolate chip bread-got seven mini loaves. Four went to two siblings for their weekend birthdays, and two in the freezer.
ReplyDeleteI bake weekly coz my other half seems to be able to consume anything with very little consequence and I have my youngest son home (having to do university from his bedroom) and he has hollow legs. Food in our house is just devoured.
Delete2nd February. What a contrast. Just opened the curtains and we have had SNOW. Masses of it. So glad you all managed that walk yesterday. Looked a good one.
ReplyDeleteMade some Herdy Shortbread a couple of weeks ago. It was delicious. So delicious I am NOT making it again!!! At least not just for the two of us. 💓xx
Yes, plenty snow today - glad I am not working today!
DeleteSr P would love your flapjacks then! He has a tremendously sweet tooth and will sit in front of the TV with jam pot and spoon in hand and eat the jam direct from the pot. It makes me shudder to watch! Such a beautiful photo of Moss...I am a fan :-) Very interesting reading via the link about Brigid. keep well Amanda x
ReplyDeletemy word - that is a sweet tooth indeed!
DeleteI dare not bake as I’d scoff the lot and added to the beautiful patisseries and cakes we buy from our local market I’d be like a house end. So I content myself with cooking and enjoy that except Fridays I give myself off and leave Philip to do tea. It’s always the same - beans on toast, I don’t care as long as someone else has made it haha.
ReplyDeleteMind how you go in the snow. Thanks for popping by my blog x
If it was just me, no baking would occur - but with my hollow legged husband and son hanging around like half starved strays, baking it is then!
DeleteThere does look to be rather a lot of sweet stuff in the ingredients of the flapjacks. Pity, as I've got some porridge oats to use up and was looking for a recipe. I shall bear your experience in mind. I find in most recipes (and jam) you can cut the sugar in half and they still taste fine. Leaving off the topping sounds like a good idea. Your walk on the moors sounds lovely. We still have wet, windy, grey, muddy weather but it can't last for ever. Love the reed cross. (I've been having trouble commenting so you may receive this more than once!)
ReplyDeleteI certainly agree with the sweet stuff (a tad excessive) however our favourite flapjack recipe comes out of a book called 'Best ever three and four indredients'. Their chewy flapjacks are easy and not too sweet.
Delete50g sugar, 150g syrup, 250g oats, 175g butter. melt butter, sugar, syrup, add oats, mix well, flatten into tin and back at 180deg c for about 15-20 mins - cool slightly before cutting.
Thank you. :-)
DeleteNot sure I fancy ginger flapjacks! Flapjacks, yes please. I too am not baking much at the moment, just eating what there is the freezer, eg, flapjack, mince pies, light fruit cake. x
ReplyDeleteWe love ginger, which is why I gave these a try, the comments all waffled on how popular they were. However, with alterations (as in ditch the topping) I think they will work - will report back :D x
DeleteHello!
ReplyDeleteWhat a lovely idea the Brigid's Cross. And, today, it is Candlemas with a light to guide us through the days and nights of February.
Your flapjacks look as if they may qualify for sugar rush of the year awards.... a minute on the lips and a lifetime on the hips as they say.
We found you via Lynn...
Hello back! Lovely to meet you :) Definitely a life time on the hips version of the flap jack!
DeleteI "discovered" a packet of carrot cake mix in the cupboard (quite old and out of date) no idea why/when I bought it but mixed it up anyway and it's actually very light and fluffy - daren't read the ingredients list!
ReplyDeleteWe've done the same, found something lurking at the back, made it then realised that it potentially was as old as the ark! oh well, we survived haha!
DeleteI made my granny's recipe ginger cake - I hadn't made it for ages and it was delicious! I have found a similar vegan version, so that's next on the list. We've had snow too, but it's melting quite fast.
ReplyDeleteBest wishes
Ellie
We love ginger which is why I tried this recipe - it is the topping that was the final straw but with alterations, it has promise - our snow is now fast becoming slush thanks to the rain x
DeleteYour Brigid's Cross is lovely Kate - I couldn't find any rushes but have been promised a new cross.
ReplyDeleteI've not tried ginger bread before - might have a go at this. Your posts continue to inspire:)
Thank you Fil, hope you find some rushes soon or have that promised one made for you ❤️
DeleteThe ginger flapjacks look scrumptious, and the photo of Moss is just gorgeous :-)
ReplyDeleteThank you on both accounts😊🐾
DeleteThe walk sounded amazing as does your descriptive prose to go with the photos. Clever you with the St. Brigid's Cross. We make Anzac slice/biscuits which are similar without the ginger & possibly less sweet & definitely no icing/topping. I only occasionally add frosting these days, but my last post had baking in it too. Take care, stay safe & warm and huggles.
ReplyDeleteWe used to make AnZacs in Africa, it was years before I found out it was an acronym for Australian and New Zealand Army Corps :D
DeleteLast week I made my old recipe for ginger and date flapjacks which everybody loves but just for a change I used mixed spice instead of ginger. Still good but I prefer the ginger. I also treated us to a homemade carrot cake with cheese frosting using a new recipe. Its delicious so when I can get to see DD I will make it again to share.
ReplyDeleteI agree, I like mixed spice but it does not have the same punchy flavour as ginger :)
DeleteI've been making apple crumbles recently as I do every winter, using the many apples from my partner's mother's garden.
ReplyDeleteThe ginger flapjacks look delicious (though probably too sweet for me).
Moss is a lovely looking dog.
Apple crumble is my other half's favourite pud to make, he loves piling on the oaty crumbly topping. The flapjacks with a bit of tweaking will be better less sweet - shall have to experiment.
DeleteI think the only thing I can really make are crumbles. I just need practice I think, though funnily enough I never really get the urge to cook or bake..I do love ginger though, so you never know, I may be tempted to make something gingery soon. :)
ReplyDelete