Spicy moreish flapjacks

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  • 250 g unsalted butter, *plus extra for greasing
  • 200 g soft brown sugar
  • 4 tablespoons runny honey or maple syrup
  • 1 pinch of sea salt
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoon mixed spice
  • 100 g mixed nuts (eg pecans, walnuts, hazelnuts, pistachios etc)
  • 60g desiccated coconut, gently toasted in a dry frying pan until golden
  • 50g flax seed
  • 150 g mixed dried fruit (eg as cranberries, sour cherries, blueberries, apricots, dates etc)
  • 375 g rolled porridge oats

How to make

Now before you start just a word about the quantities. This recipe is based on Jamie Oliver’s Ultimate Flapjacks recipe but I’ve freestyled on it a little bit. The amount of butter he calls for (250g) produces a really rich tasting, soft textured flapjack but I don’t like things mega sweet or too greasy so I’ve reduced the sugar from 250g to 200g to allow for the sweetness of the dried fruit and upped the amount of oats from 350g to 375g. Also I wanted to add some more flavour and texture to the mix which is why I’ve been quite heavy on the spices while the addition of coconut and flax seed were intended to make me feel less guilty about eating them. (Yes I know I’m kidding myself).

Anyway, here’s how they’re made.

  1. Preheat the oven to 150ºC/300ºF/gas 2. Grease and line a rectangular cake tin (roughly 20cm x 30cm) *If you’re using a silicon container don’t bother greasing it at all.
  2. Place the butter, sugar, honey, ginger, mixed spice and salt in a medium pan over a low heat, then allow the butter to melt, stirring occasionally. Meanwhile, roughly chop the nuts and any larger dried fruit, then stir them into the pan along with the oats.
  3. Transfer the mixture to the prepared tin, smoothing it out into an even layer. Place in the hot oven for 35 to 40 minutes, or until golden around the edges. Leave to cool completely, then cut into squares and serve.

As well as tasting amazing the other good thing about these flapjacks is that they’re incredibly quick to make so you could knock up a batch right now and be eating them with a cup of tea in a little over an hour.

Enjoy

J x

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