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  • Sarah L Samuels

Maple Syrup & Pecan Flapjack

Updated: May 7

I decided to try this recipe using maple syrup instead of golden syrup and it worked really well, especially when paired with pecan nuts.



This is a really classic combination and works so well in flapjack. The added crunch of the pecans gives a nice bit of texture to the soft 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!!! This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.


To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 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 maple syrup on a very low heat until the sugar has melted.



Weigh the porridge oats and chopped pecans into a large bowl.



Then add the melted butter mixture into the oats.



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



Finally 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.




Maple syrup and pecan flapjack

Sarah’s Servings: 12

Sarah’s skill: Easy

Baking time: 20 minutes


Ingredients:


225g Butter

180g Light brown sugar

150g Condensed milk

65g Maple syrup

375g Porridge oats

150g Chopped pecan nuts


Method:

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

  2. Line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment.

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

  4. Weigh the porridge oats and chopped pecans into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.

  5. 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.

  6. 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.


You could use walnuts or hazelnuts if you don’t have any pecans.


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



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