Watershed Studio 
Tel: 01255 820466 


Watershed Flakey Flapjack 

These are very popular with all our artists, guests and family and I am expected to produce them for every fundraising event where cake is required. 
330 g stork margarine (or butter) 
200 g golden syrup 
330 g granulated or demerara sugar – or whatever sugar you like! 
200 g rolled oats 
200 g self-raising flour 
250 g cornflakes (you can also all other cereals such as Rice Krispies or Bran Flakes if you feel like a change. I generally use 100g of Krispies and 150g corn flakes). 
Line an 9” x 12” tray-bake tin with baking parchment. 
Measure out the oats, flour and cornflakes/Rice Krispies into a bowl. 
In a large pan gently melt the margarine, sugar and golden syrup together stirring regularly. Briefly bring this to a rapid boil for just over a minute. 
Add the dry ingredients to the pan and stir well to incorporate fully. Spoon into the lined baking tray and flatten the top down before cooking for about 15 - 20 minutes at 400F/200C/Gas Mark 6. Cool and cut into approx 20 fingers when cooled down. 

Winter Chocolate Brownie Cookies 

A very easy, delicious cookie that manages to look attractive at the same time! 
85g cocoa powder 
400g caster sugar 
125ml vegetable oil 
4 eggs 
2 teaspoons vanilla extract 
250g plain flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
For rolling: 
icing sugar 
1. Put all the ingredients in a large bowl and mix with a hand mixer or in your electric food mixer. Cover paste and chill – a few hours is good to ensure the mixture is manageable for moulding later. 
2. Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Tip icing sugar into a shallow bowl. Take a spoon of dough and drop into the icing sugar and roll into 2.5cm balls with your hands. Make sure each ball is coated in icing sugar before placing onto prepared trays. 
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the baking tray for a minute before transferring to wire racks to cool. 
Enjoy or share, or both!