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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Although there are plenty of flapjack recipes out there it's nice to have some guidance about how much extras to add. I'm wading through an enormous bag of dried figs. I didn't really notice any orange flavour from the zest, so you might want to increase it, leave it out or flavour it with mixed spice, otherwise it'll be a bit bland. I didn't have enough oats, and my scales ran out of batteries at that point so I chucked some pumpkin seeds and sunflower seeds in to make up the volume. Its a very forgiving recipe. Keep an eye on your flapjacks around the 40 min mark, expect to give them longer if maybe they are thick, or less if thinner. Don't worry about crumbs when you cut them; its better to have them a bit soft and crumbly than break-your-teeth rock hard and the crumbs are lovely on yogurt. Ingredients:
175 g unsalted butter |
175 g soft brown sugar |
4 tablespoons golden syrup |
1/2 orange, zest of, finely grated |
325 g porridge oats (not instant) |
150 g dried figs, chopped |
Directions:
1. Preheat the oven 180C/350F/Gas 4.
2. Prepare a tin (what size or what kind of preparation isn't detailed in the instructions) I used an 8 square baking dish, with foil, but no lubrication - based on previous oily flapjack experiences.
3. In a pan, combine the butter, sugar, syrup and orange zest (and/or spices) over a medium heat, stirring until the butter has melted.
4. Remove from the heat and stir in the oats and figs.
5. Tip into the prepared tin, pressing firmly down.
6. Bake for 40 minutes until deep golden and bubbling around the edges. The mixture will still be fairly soft in the centre, but will firm up when cooling.
7. Leave in the tin until completely cold. Turn out onto a board and cut into 16 squares.
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