Flapjacks have to be the ultimate chewy, sweet, sticky and very addictive afternoon treat – you can go healthier with added seeds, added nuts and dried fruit (also upping the fibre contents) or just a little bit naughty with added chocolate chunks.
You can vary the fruits/nuts/seeds and spices or just use up what you have in the cupboard by keeping the volumes the same, easy to throw together and keep in a tin for cosy afternoons with tea or wrapped up in foil for an extra bit of help on that brisk walk in the cold.
Here you go, enjoy!
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Recipe :
(Vegan if margarine used
G/F if G/F porridge oats used.)
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350g rolled porridge oats
(can use G/F).
80g plain flour. (G/F flour can be used if applicable)
100g mixed nuts.
(Choice is yours we use almonds, walnuts, cashews).
200g mixed dried fruit
(Choice is yours we use sultanas, raisins – but you can add cranberries, chopped apricots, figs – any combination as long as it’s 200g)
50g mixed seeds (we use linseed, flaxseed – but you could use pumpkin, sunflower, hemp – as long as it’s 50g).
Spices – optional.
At HOC we like a bit of oomph and spice so we add 1 teaspoon of ground cinnamon, heaped if you’re feeling adventurous.
1 teaspoon of ground cardamom and the secret ingredient a good pinch of cayenne pepper.
200g plus some for greasing tin. Stork margarine.
150g golden syrup.
150g soft brown sugar.
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- Switch on your oven so it pre-heats. 160c (fan 155c) 325f/gas mark 3.
- We tend to use disposable tins- as we sometimes sell a whole tin to HOC flapjack lovers and it makes for easier transporting – so why not make an extra batch for a friend who is isolating? No need to worry about the return of your best cake pan.
Grease and line with greaseproof paper a 32cm x 20cm x 3cm depth tin.
- In a large bowl mix all dry ingredients – oats, flour, dried fruit, nuts, seeds and optional spices if using.
- In a large saucepan add margarine, syrup and sugar. Hear over a gentle heat till melted and smooth.
- Pour syrup mix onto dry oat mix and stir until thoroughly combined with no dry patches in the mix.
- Tip into your prepared tin and spread it out level and press down firmly.
- Bake for 25-35 minutes until golden and set (it will be soft to the touch but will harden on cooling).
- Leave for 5 minutes then with a sharp knife cut into 8 sensible HOC size slices or 16 finger slices. Leave to cool in the pan completely then turn out and re-slice .
Serve with a nice cup of tea or coffee and a congratulations of another job well done.
Store in an airtight tin for up to 10 days if they last that long.