I love these flap jacks. They aren’t the fudgey fall-apart-sort instead this recipe makes a crunchy more biscuit-like flap jack that actually tastes sort of healthy! They’re really easy and quick to make and the bonus is that they can be packed up in some foil or an air tight container and if they are bounced around in a back pack on the way to the beach I think they’ll arrive in one piece.
- 150g unsalted butter
- 100g light brown muscovado sugar
- 2 ½ tablespoon maple syrup (best you can find)
- 200g porridge oats
- 60g pecan nuts, roughly chopped (could use walnuts if prefer)
- 20g sunflower seeds
Makes 10 flapjacks
Need 18cm square cake tin, well greased (if don’t have one use one end of rectangular one)
- Pre-heat oven to 300*F (150*C) Gas 2
- Heat the butter, sugar and syrup gently in a medium-sized saucepan, stirring occasionally, until dissolved.
- Remove from heat and stir in the oats and nuts and mix well.
- Spread evenly in prepared tin, pressing down lightly with back of spoon.
- Using sharp knife, score the mixture into 10 rectangles.
- Bake for in pre-heated oven for 45 mins or until nicely golden.
- Remove from oven and cut along the scored lines. Don’t remove flapjacks from the tin until they are completely cold.
- Store in airtight container for up to week (can freeze)
