Denise Phillips’ Fruit Flapjacks
The secret of good flapjacks is to strike the perfect balance between crunchy and chewy. The gooey texture comes from the addition of golden syrup, so do not skimp with this. Muesli and granola bars are the modern equivalent, but this traditional flat biscuit is still very popular. Substitutes for the sultanas include chopped dried apricots, cranberries or any of your preferred dried fruit.
Preparation time: 10 minutes | Cooking time: 30 minutes | Makes: 20 squares [divider]
Ingredients:
1 tablespoon vegetable oil – to grease tin
200g unsalted butter
75g demerara sugar
200g golden syrup
400g porridge rolled oats
Pinch of salt
150g sunflower seeds
150g sultanas
Method:
1. Grease and line a 20cm square cake tin.
2. Preheat the oven to 180C/ 350F/ Gas mark 4.
3. Place the syrup, butter and sugar into a large saucepan and heat gently until the butter and sugar have melted into the syrup. Turn the heat off.
4. Stir in the oats and salt.
5. Add the sunflower seeds and sultanas mixing so that all the ingredients are well combined.
6. Pour the mixture into the prepared tin and spread evenly.
7. Bake in the preheated oven for 25 minutes or until golden brown.
8. Place the tin on a wire cooling rack and leave to cool.
9. Remove from the tin and cut into squares when completely cool.
Download Denise’s Jewish Cookery Mobile Recipe Collection at www.jewishcookery.com.
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