Date, apricot and walnut flapjacks
3 oz butter
2 tbs golden syrup (dip the spoon in hot water before using so the syrup is easier to pour)
1 tbs light soft brown supar
7oz rolled oats (the unrefined porridge oats make great flapjacks)
3 oz chopped walnuts
3 oz mix of chopped dates and apricots
zest of 1/2 lemon
- Pre-heat the oven to 170 C. Lightly grease a shallow 7 to 8 inch square cake tin.
- Melt the butter with the sugar and syrup with the heat down low. Add the fruit, nuts and oats and mix well. You may want to add a handful more oats if the mixture is a bit sloppy.
- Turn the mixture into the tin and press down.
- Bake in the oven for 15-20 minutes until golden. Remove tin from oven, set on a wire rack and leave to cool slightly. Mark into fingers or squares with a sharp knife.
- When the flapjacks are cool and firm, remove from the tin. No doubt several will have disappeared by this time....
Mincemeat and orange flapjacks
I found this idea in a book by Sue Lawrence called On Baking when I was looking for ways to use up some mincemeat from Christmas. I was really surprised at how delicious these flapjacks were and I have slightly adapted the idea to include more raisins, as bought mincemeat can be a little short on these...
225g (8 oz) mincemeat
175g (6 oz) butter
280g (10 oz) golden syrup
large handful raisins
grated zest of two oranges
425g (15 oz) rolled oats (unrefined porridge oats)
- Prepare as above, adding the orange zest, the mincemeat and the porridge oats when the butter and syrup have melted. This quantity will fit beautifully into a swiss roll tin (23 x 33 cm).