Fruit, Nut and Seed Flapjacks
Ingredients
- 140 g* Light muscovado sugar
- 4 tbsp* Golden syrup
- 140 g* Unsalted butter, plus a little for greasing the tin
- 250 g Porridge oats
- 90 g Raisins or sultanas
- 45 g Walnuts or pecans, roughly chopped
- 45 g Hazelnuts or brazil nuts, roughly chopped
- 50 g Seeds (e.g. pumpkin, sunflower, sesame, poppy)
- 35 g Dried cranberries (I use apple juice infused cranberries - lovely and moist)
- 75 g Soft dried apricots, roughly chopped
Accompaniment
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Description
A great snack, especially when energy levels are low. The first time I made these, my husband took them mountain biking with friends - turned out to be very popular fuel!
Method
-
1
Heat oven to 160 degrees C (fan oven - conventional may be better at 170 / 180).
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2
Grease the insides of a baking tin (approx 20cm X 20 cm) and line the bottom with baking parchment.
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3
Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted.
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4
Add the butter, sugar and syrup mixture to the rest of the ingredients and mix well so that they are all coated.
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5
It may look too dry at first, but keep mixing and it will come together.
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6
Spoon the mixture into the tin and flatten with the back of a spoon, or your hand.
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7
Bake for 30 minutes or until golden and the house smells lovely!
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8
Leave to cool before cutting into squares or bars with a sharp knife.
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9
I usually cut into 9 or 12.
Chef's Tips
Play around with the fruit, nuts and seeds - whatever you love to eat, or happen to have in the cupboard - but include a good mixture to get the best effect, otherwise they are just like any old flapjack - plain flapjacks or ones with raisins are great, but for me these are much better, especially when really hungry!
* These amounts will make moist, chewy flapjacks. If you prefer a drier, crunchier texture, and want to be a little healthier, reduce to 100g of sugar and butter, and 3 tbsp of golden syrup.
Optional - for a tasty variation, add 1-2 tsp ground cinnamon to the liquid mixture.
Most get eaten on the first day, but they do keep well for a few days in an airtight tin if needed.
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It is a mystery! I use the plastic bottle (so easier than the tin!) so I doubt it's that, but you never know. Again, I'm sorry the recipe didn't work for you.
Hi, yes, I let them cool completely, even lined the dish with greaseproof paper, and I made a couple of cakes beforehand that came out fine, so don't think it was my oven. Starting to wonder if it was the golden syrup, I used the pouring type in the plastic bottle, will try again but buy some in the tin :)
I am so sorry to hear that. I have made them a few times and never had that problem, but agree that it's great crumbled up with yogurt! I assume you left them to cool fully before turning out. If not, that could be the problem, or your oven could be running a little cooler than mine. Or it could be a mystery. Glad they were tasty regardless!
Made these yesterday, and what a disaster, they just fell to bits, ended up with a big soggy mass when I turned them out of the dish....followed the recipe to the letter, so not sure what went wrong :( Saying that, we spooned some into a bowl and had it with Greek yogurt, and tastes lovely, just not the bars I was expecting!!!
Thanks for your comment. I am so pleased that they worked for you, and love the idea of using it as a crumble topping.
Thank you for posting this. I've tried a few recipes online and my flapjacks fell to peices or the sugar caramalised and went black. I tried these and they came out AMAZING! Less sugar and butter and they were perfect. Also used this recipe for an interesting crumble topping and it was delicious :-)