Marmalade Flapjacks
Ingredients
- 100 g Raisins
- 50 g Dried cranberries (I like to use apple juice infused cranberries)
- 160 g Unsalted butter
- 90 g Soft brown / Muscovado sugar
- 115 g Orange marmalade
- 1 large Orange - zest
- 25 g Golden syrup
- 300 g Porridge oats
Accompaniment
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Description
Marmajacks! Soft chewy flapjacks with an orange tang. Slight adaptation of a Dan Lepard recipe. His idea of soaking the fruit is a good tip.
Method
Preparation
-
1
Put the fruit in a bowl, cover with boiling water and leave for 10 minutes.
-
2
Drain the fruit in a sieve.
Baking
-
3
Pre-heat the oven to 180 degrees C (160 degrees for a fan oven).
-
4
Line a 20cm square tin with baking parchment.
-
5
Melt the butter in a large saucepan.
-
6
Once melted, add the sugar, marmalade, finely grated orange zest and golden syrup.
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7
Stir over the heat for a couple of minutes until the mixture starts to boil and the marmalade has melted.
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8
Turn off the heat and add the oats and the drained fruit.
-
9
Stir until all the oats are coated.
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10
Spoon into the tin, pressing down well.
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11
Bake for 25 minutes until lightly golden and just starting to crisp at the edges.
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12
Leave to cool in the tin for half an hour.
-
13
Cut into 9 squares, but leave to cool completely before removing from the tin.
Chef's Tips
You could leave out the cranberries and use 150 g raisins, or change the quantities of each to your taste.
You don't have to use orange marmalade. I have used grapefruit marmalade and zest from a grapefruit and they were great. Another option to try would be lime marmalade and lime zest. Let me know if you try this out before I do.
These keep well in an airtight tin for a few days.
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