After the popularity of my Christmas flapjack recipies I thought I would make an Easter version this year.
It is a lovely soft flapjack with chewy raisins, currants, mixed peel, orange zest and delicious Easter spices. I wanted all the flavours of a hot cross bun but in a flapjack!
I decided to ice a cross on top of each slice for Easter but you don't have to if you haven't got time. I just wanted to make them a little bit different for Easter.
This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack. I have lots of different flapjack recipes on my blog for you to try including my original plain version.
To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 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.
Leave to cool slightly slightly you add it to the oats.
Weigh the porridge oats, raisins, currants, mixed peel, orange zest and spices into a large bowl and mix to combine.
Then add the cooled melted butter mixture into the oats.
Mix until fully combined.
Put the oat mixture into the tin, 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 so don’t be tempted to cook any longer.
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.
To make the icing sieve the icing sugar in a small bowl then add enough water/orange juice to make a dropping consistency.
Put the icing into an icing bag with a Wilton 47 icing nozzle.
Take the slices of flapjack and pipe a cross on the top of each slice.
Leave to set before serving.
Hot Cross Easter Flapjack
Sarah’s Servings:16
Sarah’s skill: Easy
Baking time: 20 minutes
Ingredients:
225g Unsalted Butter
180g Light Brown Sugar
150g Condensed Milk
65g Golden Syrup
375g Porridge Oats
75g Raisins
75g Currants
50g Mixed Peel
1 Orange (zest)
1 tsp Mixed Spice
1/2 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
Icing:
100g Sieved Icing Sugar
1-2 Tbsp Water or Orange Juice
Method:
Pre-heat the oven to 170 degrees centigrade (150 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, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.
Weigh the porridge oats, raisins, currants, mixed peel, orange zest and spices into a large bowl and mix to combine.
Then add the cooled melted butter mixture into the oats and mix until 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.
To make the icing sieve the icing sugar in a small bowl then add enough water/orange juice to make a dropping consistency.
Put the icing into an icing bag with a Wilton 47 icing nozzle.
Take the slices of flapjack and pipe a cross on the top of each slice.
Leave to set before serving.
Sarah’s extra slice……
Do not bake for more than 20 minutes.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.
The baking tray and baking parchment I used was this one from Amazon
Icing nozzle I used was a Wilton 47 available on Amazon.