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Flapjack variations
water to cover, simmer for 5 minutes,then drain, reserving the liquid. Purée ina blender with 3 tablespoons of cookingliquid. Set aside.2 Melt the butter, sugar, and syrup togetherin a large pan, stirring to mix. Stir in the oats,then press half the mixture into the pan.3 Spread the date purée over the top of theoats, then spoon the remaining oat mixtureover the top. Bake for 40 minutes, or untilgolden brown. Leave to cool in the pan for10 minutes, then cut into 16 squares witha knife. Leave to cool completely in the panbefore serving.STORE The flapjacks will keep in an airtightcontainer for 1 week.Hazelnut and
Raisin Flapjacks
Hazelnuts and raisins make thesea chewy and wholesome treat.Sticky Date Flapjacks
The quantity of dates in this recipe gives these flapjacks a toffee-like flavorand wonderfully moist consistency.Cherry Flapjacks
These cherry flapjacks have the perfect texture, and a delicious,toasty flavor. ▶Method1 Preheat the oven to 325°F (160°C). Line thepan with parchment paper. Place the datesand baking soda in a pan with enoughSpecial equipment
8 x 10in (20 x 25cm) brownie pan, or similarIngredients
4 tbsp unsalted butter,
plus extra for greasing
11 ⁄ 4 cups light brown sugar
2 tbsp corn syrup
33 ⁄ 4 cups rolled oats(^2) ⁄ 3 cup chopped hazelnuts
(^1) ⁄ 4 cup raisins
Special equipment
8in (20cm) square cake pan
blender
Ingredients
11 ⁄ 2 cups pitted dates (Medjool are best), chopped
(^1) ⁄ 2 tsp baking soda
14 tbsp unsalted butter
11 ⁄ 4 cups light brown sugar
2 tbsp corn syrup
31 ⁄ 3 cups rolled oats
Chilling time
10 mins
Special equipment
8in (20cm) square cake pan
Ingredients
11 tbsp unsalted butter, plus extra for greasing
(^1) ⁄ 3 cup light brown sugar
2 tbsp corn syrup
33 ⁄ 4 cups rolled oats
1 cup glacé cherries, quartered, or^1 ⁄ 2 cup dried
cherries, coarsely chopped
(^1) ⁄ 3 cup raisins
4oz (100g) white or milk chocolate,
Method broken into small pieces, for drizzling
1 Preheat the oven to 325°F (160°C). Grease
the pan and line the base and sides with
parchment paper. Melt the butter, sugar,
and syrup in a heavy saucepan over low
heat until the butter has melted. Remove
the pan from the heat and stir in the oats,
hazelnuts, and raisins.
2 Transfer the mixture to the prepared pan
and press it down firmly, until it is compact
and even. Bake in the center of the oven
for 30 minutes until golden brown and
darkening slightly at the edges.
3 Leave in the pan for 5 minutes, then cut
the flapjacks into squares with a sharp
knife. Leave in the pan until cold before
turning out with a metal spatula.
STORE The flapjacks will keep in an airtight
container for 1 week.
Method
1 Preheat the oven to 350°F (180°C). Lightly
grease the cake pan. Place the butter,
sugar, and syrup in a medium saucepan
over low heat, and stir until melted. Remove
MAKES
16-20
MAKES
18
15
MINS
15
MINS
30
MINS
25
MINS
UP TO 4
WEEKS
MAKES
16
25
MINS
40
MINS
BAKER’S TIP
Nuts and raisins make these flapjacks
healthier and, as in the recipes for Oat
Cookies (see page 140), you could also add
a handful of pumpkin or sunflower seeds.
Despite the health quotient of those
ingredients, the butter content of flapjacks
does make them a high-fat treat.from the heat, add the oats, cherries,and raisins, and stir until well mixed.2 Transfer to the prepared pan and pressdown. Bake in the top of the oven for 25minutes. Remove, cool slightly in the pan,then mark into 18 pieces with a knife.3 When the flapjacks are cold, place thechocolate in a small heatproof bowl setover a saucepan of simmering water. Makesure the bowl does not touch the water.Drizzle the melted chocolate over theflapjacks using a teaspoon, then chill forabout 10 minutes, or until the chocolate hasset. Remove the block of flapjacks from thepan and cut into pieces as marked.STORE The flapjacks will keep in an airtightcontainer for 1 week.