Fruity Flapjacks Recipe
In the UK, flapjacks come in various forms, catering to a wide range of tastes - from dense and crumbly to dry or moist. This recipe, however, focuses on creating chewy, fruity flapjacks with beautifully crispy edges.
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Servings: 16 servings
Calories: 301kcal
Equipment
- 1 square 20cm x 20cm (8" x 8") baking tin
Ingredients
- 250 grams unsalted butter - sliced into large chunks
- 200 grams light brown sugar
- 200 grams golden syrup - like Lyle's golden syrup
- ½ teaspoon salt
- ½ teaspoon mixed spice (optional) - or spices of choice
- 400 grams rolled oats - not quick-cook oats
- 50 grams sultanas/raisins
- 70 grams dried apricots, chopped
- 30 grams dried cranberries
Instructions
- Preheat the oven to 160C/320F/gas mark 3.
- Line a 20cm x 20cm (8" x 8") baking tray with parchment paper.
- Combine the unsalted butter, light brown sugar, golden syrup, salt and mixed spice in a saucepan.250 grams unsalted butter, 200 grams light brown sugar, 200 grams golden syrup, ½ teaspoon salt, ½ teaspoon mixed spice (optional)
- Gently melt all the ingredients together over medium-low heat. There's no need to simmer, just ensure they are fully melted, which takes approximately 3 minutes. Remove from the heat.
- Cut the apricots into small pieces.
- Add the sultanas, chopped apricots and dried cranberries to the oats in a bowl and combine well.400 grams rolled oats, 50 grams sultanas/raisins, 70 grams dried apricots, chopped, 30 grams dried cranberries
- Combine the oats and dried fruit mixture with the melted ingredients in the saucepan. Stir the ingredients together until everything is fully coated in the melted mixture.
- Spoon the flapjack mixture into the lined baking tin, then use the back of a spoon or a spatula to press it into all the corners and level the top.Optionally, you can place a few extra pieces of dried fruit on the top if desired.
- Bake in the preheated oven for 35-40 minutes or until the edges begin to turn a light golden brown. Initially, the top may appear quite buttery, but it will sink into the flapjacks as they cool.
- Allow the tray to sit on a wire rack until the flapjacks have fully cooled. For a quicker cooling process, you can also place the tin in the fridge.
- Then, lift them out using the parchment paper onto a cutting board. Slice into your preferred shape and size using a large, sharp knife.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 301kcal | Carbohydrates: 49g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 83mg | Potassium: 272mg | Fiber: 4g | Sugar: 28g | Vitamin A: 158IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 2mg
