This is a Festive version of my popular flapjack recipe. For this one I used a mixture of festive dried fruit and nuts. I used cranberries, apricots, figs, walnuts and pistachios.
You could use any of your favourite dried fruits and nuts in this recipe. I have also added ginger, cinnamon and mixed spice but again you can use whatever spices you like.
It really is a tasty flapjack and very festive! You can freeze it before Christmas and then enjoy when you want over the festive period.
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) Gas mark 3 then line 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 before you add it to the oats.
Weigh the porridge oats, cranberries, figs, apricots, walnuts, pistachio nuts, spices and chopped stem ginger into a large bowl.
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 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 so don’t be tempted to cook any longer.
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 Festive 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
50g Dried Cranberries
50g Dried Chopped Figs
50g Dried Chopped Apricots
50g Chopped Walnuts
50g Chopped Pistachio Nuts
2 Pieces/balls of stem ginger - finely chopped.
1 tsp Ground Cinnamon
1/2 tsp Ground Mixed Spice
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, 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, dried fruit, chopped nuts, spices and chopped stem ginger 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.
Sarah’s extra slice……
You can use any nuts you like and a mixture of any dried fruit in this flapjack.
Do not bake for more than 20 minutes.
It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.