Aww nuts, these flapjacks didn't go too well...

It's been a couple of days since I wrote a post on here but don't worry, yet again I have still been baking as much as ever. And naturally have a couple of anecdotes to update you on, we all know nothing ever seems to go according to plan with me!
Yesterday I attempted to bake some Nutty Flapjacks and of course that is certainly easier said than done...
The eponymous nuts in the recipe were Hazelnuts and my book recommended chopped hazelnuts which I had a look for in the supermarket but to no avail. Perhaps it simply meant buy whole Hazelnuts and then chop them... But regardless it took a while for my sun stroked brain to comprehend this idea! So I left with a bag of unchopped hazels.
In the style of Homer Simpson's inventions, I thought that I could think of a quicker way in which to chop said nuts. I say chop, I really mean pulverize into a powdered form! I put them in a plastic bag and used my masculine delicacy to destroy them with a rolling pin. Result: trapped air in the bag meant it exploded, sending nuts flying across the counter. The lazy man's way turned out causing a lot more hassle and tidying up for myself; I guess that's Karma for you!
In my infinite wisdom and careful planning (*ahem*) I had decided to bash on with these flapjacks before I'd even decided on what kind of tray I'd bake them in. Of course, as it turned out, I needed a square/rectangle inch deep baking tray... Something I do not own! But far from letting that bother me, I delved into my cupboard to find my cake tin and ended up with a circular flapjack pizza (cut into triangles of course!).

The Result:

Mmmm, Crunchy!

So as you can see they can't be that bad ( I ate most of it before I remembered to take a photo!) but there are a couple of recommendations I would like to make. First, If you decide to make nutty flapjacks make sure the nuts are thoroughly chopped and/or crushed. The fact they were still quite whole means that the mixture doesn't hold together as easily as it could do. Also, be wary about halving recipes. I halved this one because I didn't have many nuts (and by gum are they pricey!) but I didn't consider that in doing so i'd be making the mixture spread more thinly in the baking tin, so not only did I end up with very thin flapjacks but also, they were far harder than the traditional gooey ness of the pinnacle of flap & jack based cooking because the cooking time wasn't reduced accordingly. I make the mistakes so you don't have to!

Tune in tomorrow morning to find out how I got on with today's recipe, Viennese Shortcakes...