Our house is rarely without biscuits of some type or variety; digestives, shortbread, cookies… However, when we’re out for whatever reason, a batch of flapjacks is easy to rustle up. For a twist on my regular recipe, I decided to try making malted flapjacks using medium oatmeal rather than my usual porridge oats.
This is a ‘no sugar’ recipe, the sweetness comes from honey, the malt extract and natural sugars in the fruit. The dried fruit & nuts I used were sultanas and chopped hazelnuts and walnuts. However, you could use any combination that takes your fancy, or you happen to have in your store cupboard.
A single tablespoon of malt extract – two, tops – will suffice for this recipe. Malt extract is potent stuff, you don’t want the taste to be too overwhelming. Using the medium oatmeal instead of the rolled oats gave a crunchy texture and nutty flavour – I really like it!
Click here or on the image below to save my malted flapjacks recipe to Pinterest
Malted flapjacks
Ingredients
- 125 g unsalted butter
- 2 tbsp runny honey
- 1 tbsp malt extract
- 400 g medium oatmeal
- 75 g chopped fruit & nuts I used a mixture of sultanas, hazelnuts and walnuts
Instructions
- Preheat the oven to 160ºC/325ºF/Gas mark 3
- Line a square brownie tin with parchment paper. Set aside
- In a large saucepan, melt the butter, honey and malt extract over a low heat. Stir occasionally to combine
- Add the oatmeal and fruit & nuts and combine well. Remove from the heat
- Spoon the mixture into the prepared tin and, using a spatula or serving spoon, level it out pressing down firmly, not forgetting the 4 corners
- Bake in the oven for 20-25 minutes, until the top begins to turn brown
- Allow the flapjack to cool in the tin for 15 minutes before lifting it out and slicing into portions
Notes
