Date & Walnut Flapjack

Dates and walnuts feature in so many classic British recipes so I thought why not add to my popular flapjack recipes.

I have made this one with Carnation caramel as I wanted a caramelised taste to enhance the dates. It worked really well and I think this will be another very popular flavour combination of my flapjack.

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!!!

I think flapjack is a great mid-morning or afternoon treat with a cuppa and it also freezes really well.

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Pre-heat the oven to 170°C (150°C fan), then line a 23cm x 23cm square tin with baking parchment.

In a medium sized pan melt the butter, soft light brown sugar, carnation caramel and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

Weigh the porridge oats, chopped dates and walnuts into a large bowl.

Add the cooled melted butter mixture to the oats and mix until fully combined.

Put the oat mixture into the tin and flatten with a small spatula.

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.

Date and Walnut Flapjack

Sarah’s Servings: 16

Sarah's skill: Easy

Baking time: 20 minutes

INGREDIENTS

225g unsalted butter

180g soft light brown sugar

150g Carnation caramel

65g golden syrup

375g porridge oats

150g dried dates, roughly chopped

50g walnuts, roughly chopped

METHOD

1. Pre-heat the oven to 170°C (150°C fan).

2. Line a 23cm x 23cm square tin with baking parchment.

3. In a medium sized pan melt the butter, soft light brown sugar, carnation caramel and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

4. Weigh the porridge oats, chopped dates and walnuts into a large bowl.

5. Add the cooled melted butter mixture to the oats and mix until fully combined.

6. Put the oat mixture into the tin and flatten with a small spatula.

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

8. 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.

   
   

EQUIPMENT USED

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SARAH’S EXTRA SLICE

Do not bake for more than 20 minutes.

You could use pecans instead of walnuts if you prefer the taste.

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