Flapjacks are our go-to for pack-ups, car journeys and playdates: they’re so easy, everyone loves them and we tell ourselves that the goodness in the oats isn’t completely obliterated by all the golden syrup and sugar! One thing they aren’t, though, is festive, so we’ve made a couple of changes to our failsafe recipe to make something that’s delicious and perfect for those December packed lunch boxes. You could also top with melted chocolate if you like.
- 250g oats (ideally rolled oats)
- 125g unsalted butter
- 80g light brown sugar
- 90g golden syrup
- 1 teaspoon mixed spice (adjust according to how festive you want them to taste)
- 50g dried cranberries
- Three dried figs, chopped into small pieces (optional but tasty)
- Zest of one satsuma/clementine/small orange
- Small pinch of salt
1. Grease and line a square brownie/flapjack tin, and pre-heat the oven to 180c/gas mark 6.
2. In a large pan, gently melt the butter, sugar and golden syrup until the sugar has dissolved. Take the pan off the heat.
3. This is optional, but we whizzed the oats in blender for about three seconds to create a mixture of oatmeal and oats. This gives the finished flapjacks more of a cakey texture which is a nice change from our usual ones, but feel free to skip this stage.
4. Add the oats, cranberries, figs (if using), zest, salt and mixed spice to the pan (which should be off the heat) and mix well.
5. Pour the mixture into the lined pan, spread evenly so it reaches the edges and flatten down.
6. Bake for 20 - 25 minutes, keeping a close eye on them towards the end. They should be golden and relatively soft on top.
7. Allow to cool in the tin for 10 minutes or so, then cut into whatever sized pieces you would like.
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