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  • Sarah L Samuels

Cranberry & Orange Flapjack

Updated: Jun 6

My flapjack recipes have been so popular I had to make some Christmas versions and this one is the classic flavours of cranberry and orange.


These flavours just go so well together I had to put them in my flapjack for a nice festive flavour. I did think about adding some nuts or chocolate chips but I decided to keep it simple!




This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack. No broken teeth here!!!!


You can make this in advance and freeze if you like but it will keep for at least a week in an airtight container.


Perhaps another treat you could leave out for Santa on Christmas Eve or just enjoy with a cuppa for a treat.

To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) Gas mark 3, then line a 9” x 9” (23cm x 23cm) square tin with baking parchment.




In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.




Weigh the porridge oats, dried cranberries and orange zest into a large bowl.


Then add the melted butter mixture into the oats and mix until fully combined.





Put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon




Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.



Leave to set in the tin then cut into squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.




Cranberry & Orange Flapjack

Sarah’s Servings:16

Sarah’s skill: Easy

Baking time: 20 minutes

Ingredients:


225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats

100g Dried Cranberries

Zest of 1 Orange



Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) Gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

  4. Weigh the porridge oats, dried cranberries and orange zest into a large bowl.

  5. Then add the melted butter mixture into the oats and mix until fully combined.

  6. Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

  7. Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.


Equipment Used








Sarah’s extra slice……

Do not bake for more than 20 minutes.


If you cool it in the fridge it makes it easier to cut.


This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.

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