Flapjacks
These have a lovely oaty caramel flavour which is perfect at this time of year.
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
18
MINUTES
Ingredients
90g Golden Syrup
100g soft butter
50g mixed seeds
50g chopped nuts
90g mixed dried fruit
250g porridge oats
1 tsp vanilla extract
zest of 1 orange
1 egg, lightly beaten
Method
Preheat your oven to 200ÂșC/gas mark 6. Line an 8-ich square baking tray with parchment. Leave enough at the sides so you can use the parchment to pull the cooled block of flapjacks out of the tin.
Melt the golden syrup and the butter together over a low heat. Allow this to cool slightly then stir in the seeds, nuts, dried fruit and oats. Add in the oats, vanilla and zest and stir everything until combined.
Scoop the mixture into your prepared tin and flatten it down with the back of a spoon.
Bake for about 18 minutes until it looks golden and lightly browned around the edges. Allow to cool in the tin. When it has cooled completely pull the edges of the paper to gently lift the whole block out of the tin. Cut this up with a sharp knife. I usually cut it into 12 flapjacks, but you can make them whatever size you wish.
The flapjacks will keep for up to a week in an airtight container. It is best to store them in the fridge.
