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Flapjack variations
water to cover, simmer for 5 minutes,
then drain, reserving the liquid. Purée in
a blender with 3 tablespoons of cooking
liquid. Set aside.
2 Melt the butter, sugar, and syrup together
in 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 the
oats, then spoon the remaining oat mixture
over the top. Bake for 40 minutes, or until
golden brown. Leave to cool in the pan for
10 minutes, then cut into 16 squares with
a knife. Leave to cool completely in the pan
before serving.
STORE The flapjacks will keep in an airtight
container for 1 week.
Hazelnut and
Raisin Flapjacks
Hazelnuts and raisins make these
a chewy and wholesome treat.
Sticky Date Flapjacks
The quantity of dates in this recipe gives these flapjacks a toffee-like flavor
and wonderfully moist consistency.
Cherry Flapjacks
These cherry flapjacks have the perfect texture, and a delicious,
toasty flavor. ▶
Method
1 Preheat the oven to 325°F (160°C). Line the
pan with parchment paper. Place the dates
and baking soda in a pan with enough
Special equipment
8 x 10in (20 x 25cm) brownie pan, or similar
Ingredients
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 press
down. Bake in the top of the oven for 25
minutes. Remove, cool slightly in the pan,
then mark into 18 pieces with a knife.
3 When the flapjacks are cold, place the
chocolate in a small heatproof bowl set
over a saucepan of simmering water. Make
sure the bowl does not touch the water.
Drizzle the melted chocolate over the
flapjacks using a teaspoon, then chill for
about 10 minutes, or until the chocolate has
set. Remove the block of flapjacks from the
pan and cut into pieces as marked.
STORE The flapjacks will keep in an airtight
container for 1 week.