Apple Cinny Flapjacks Recipe at MyDish

Apple Cinny Flapjacks

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  • Preheat the oven to 180C (160Cfan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.

  • Put the butter or spread, Tate & Lyle sugar and Lyle’s Golden Syrup into a medium pan, heat gently until melted. Remove from the heat. Stir in the oats and cinnamon.

  • Grate the apples, (with skin on) into the mixture, add the sunflower seeds and stir together. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.

  • Bake for 35-40 minutes, or until golden.
  • Remove from the oven and cool for 10 minutes then cut into 12-16 pieces whilst still warm.

  • To make the decoration, quarter the apple, remove the core and slice thinly. Put the golden syrup into a small frying pan, add the apple slices and poach in the syrup over a medium heat for 3-4 minutes. Cool the flapjack completely before turning out onto a board and cutting again with a sharp knife. Decorate the pieces with syrup soaked apple slices.

  • Tip: these flapjacks are best eaten within 2 days of making also if preferred add chopped hazelnuts instead of sunflower seeds
  • Comments Add your comment

    • I love flapjacks and these look speciaslly good with apple - so going to try these

      by Emmaaa on Tue Sep 13 2011   reply to this comment


    • 115g butter
    • 75g Tate and Lyle Demerera sugar
    • 3 rounded tbsp Lyle's Golden Syrup
    • 250g rolled oats (porridge oats)
    • 1tsp ground cinnamon
    • 2 dessert apples,washed
    • 2tbsp sunflower seeds
    • 1 dessert apple
    • 3tbsp Lyle's Golden Syrup

    By Views 2102  Added Tue Sep 21 2010

    This recipe, is perfect for parents and children who will enjoy results which taste great every time.