Flapjack is popular in our house and rarely lasts long. It’s something I’ve always made and it seemed to be the one thing made pretty much constantly in Home Economics in school, that and rock cakes for some reason! I have various versions that I make, all using the same basic recipe and then I just chuck things in or on top of it.
I blogged a couple of days ago about the harvest festival auction and how I ended up having to quickly knock something else up following a baking disaster the day before. Fruity flapjacks are quick, easy and always taste good.
It’s hard to give exact measurements for the dried fruit, I tend to just sling in handfuls of whatever I’ve got in the cupboard. In this version I used mixed peel, sultanas and dried dates but you could use any combination you like. How about dried apricots, sour cherries or even throwing some chocolate chips in there too.
These quantities make a large amount, you could half the recipe if you don’t
have a family of human dustbins need to make so much!
450g rolled oats
75g light brown sugar
50g golden sugar
1 small handful of mixed peel
2 handfuls sultanas
1 handful dried dates, chopped
Preheat the oven to 190oC / gas mark 5 and grease and line a large tin (I use a brownie pan).
Melt the butter and golden syrup together slowly in a pan over a low heat.
Combine all of the dry ingredients in a bowl and then when the butter and syrup has melted together, pour over and mix well.
Press the mixture into the tin and bake for approx 25-30 minutes.
Place on a wire rack to cool and cut into squares whilst still slightly warm.
Lovely with a cup of tea in the afternoon!