I’ve been promising to send my sister-in-law my flapjack recipe for years. I normally make them by eye and consistency but today I poured the ingredients out into a bowl on scales and wrote it all down. I make a batch of them every couple of weeks or so – we have one with a cup of tea in the afternoon or when we don’t fancy a big dessert after our evening meal.
I usually make them with dried fruit, nuts, seeds, dessicated coconut or crystallised ginger. Anyway, here’s my recipe, Flora, better late than never!
50g dried fruit (currents, raisins, sultanas, cranberries, blueberries, dates, figs or a mix of all of these)
50g seeds and/or nuts (linseeds, sunflower seeds, pumpkin seeds, walnut pieces, pecan, pieces, crushed hazelnuts, flaked almonds or a mix of all of these - the nuts are better if pre-roasted in the oven for a few minutes until lightly browned)
Preheat the oven to 150°C/300°F/Gas Mark 2
Put the oil with the butter into a large saucepan on a low heat. When the butter has melted, add the honey / golden syrup to the oil mixture and stir to mix
Turn off the heat, add the oats (and optional ingredients) and mix well