LAST MINUTE VALENTINE TREATS – ROYALTY FLAPJACKS WITH FIGS AND CHILLI-ROOIBOS-INFUSED HONEY

  

February 11, 2016

These flapjacks are ideal to spoil your loved one with a royalty breakfast.

Makes 9 flapjacks
Preparation time: 5 min
Cooking time: 20 min

Ingredients

FLAPJACKS

500 ml (2 c) cake flour

15 ml (1 T) baking powder

Pinch of salt

30 ml (2 T) castor sugar

2 eggs & 2 egg whites

250 g ricotta-cheese, crumbled

500 ml (2 c) strong Carmien Amber royalty rooibos tea, made with 100 ml loose tea

TO SERVE

125 ml (1/2 c) honey

45 ml (3 T c) very strong Carmien green rooibos tea with chilli, made with 3 tea bags

125 g bacon rashers

Rocket or a mixture of miniature leaves

1 round of Camembert cheese, sliced in thick slices

6 fresh figs or grapes

almonds

Directions

FLAPJACKS

1Mix all the dry ingredients together.

2Whisk together the egg and egg whites, tea and ricotta, whisk until smooth, add to the dry ingredients. Stand for 15 min.

3Heat a non-stick pan till hot, brush with oil. Add spoonfuls of the batter, heat till bubbles form on top, then turn. Heat till cooked. Repeat with rest of the batter.

TO SERVE

1Mix the honey and tea. Place bacon strips on a baking sheet, brush with some honey and grill until cooked and crisp.

2Place a flapjack on a plate, add some leaves, a few slices of cheese and top with bacon and figs. Top with another flapjack and a sprinkling of leaves.

3Mix the nuts with rest of honey and drizzle over the prepared flapjack. Serve immediately.

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