I recently bought some date molasses for a dish I was cooking over Christmas and I was wondering what else I could make with it. I decided to make some flapjack with dates and walnuts and use the molasses instead of golden syrup. It worked really well and it gives the flapjacks quite a different taste which is slightly bitter but very tasty!
I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!
This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.
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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, sugar, condensed milk and date molasses on a very low heat until the sugar has melted.
Weigh the porridge oats, chopped dates and walnuts into a large bowl.
Then add the melted butter mixture into the bowl and mix until everything is 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 oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Date and Walnut Flapjack
Sarah’s Servings: 16
Sarah's skill: Easy
Baking time: 20minutes
Ingredients:
225g Butter
180g Dark brown sugar
150g Condensed milk
65g Date molasses
375g Porridge oats
150g Chopped dates
50g Chopped walnuts
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, sugar, condensed milk and date molasses on a very low heat until the sugar has melted.
Weigh the porridge oats, chopped dates and walnuts into a large bowl.
Then add the melted butter mixture into the bowl and mix until everything is fully combined.
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.
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.
Sarah’s extra slice……
Do not bake for more than 20 minutes.
You could use pecans instead of walnuts if you prefer or omit the nuts and just use dates.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.
This is the baking tray I use