Spiced Flapjacks Recipes

SPICED FLAPJACKS

Steps:

• Preheat the oven to 180ºC/gas 4. Grease and line a 25cm x 30cm roasting tray with non-stick paper.
• Roughly chop the chestnuts and pistachios and finely grate the orange zest.
• Remove the seeds from the cardamom pods and place in a pestle and mortar, along with the caraway seeds and ground until fine.
• Put the golden syrup, sugar and butter in a pan and place over a low heat to gently dissolve the sugar and melt the butter.
• Combine the remaining ingredients in a bowl. Stir in the wet mixture until combined.
• Pour into the tin and smooth to even the surface. Bake for 25 to 30 minutes, until golden brown.
• Remove from the oven and leave to cool for 5 minutes. Cut into squares, then leave in the tin to cool completely.

STICKY PLUM FLAPJACK BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.
• Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.
• Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.