Today I’m bringing a classic British treat to your screens (and hopefully, kitchens!). Flapjacks.
Over here, a flapjack is a well-loved, simple granola bar-esque treat. They’re loaded with butter and oats, as well as golden syrup. They’re basically the best application of golden syrup I’ve ever found. That unique caramelised flavour translates so well to the final bar, and provides a brilliantly chewy texture, perfect for a tasty treat during the cold winter months!
In my childhood years, I went through a phase of baking chocolate chip flapjacks with my mother every single week – they were a favourite in our household for months. I mean, of course I love them (
Only crazy people wouldn’t) but eventually we got tired of their richness.
In an effort to cut that richness and make then a bit more, ummm, healthy…I’ve found my own perfect version of flapjacks. There’s less added sugar (although we could never completely leave our the sugar part), coconut oil in place of some butter, and a sprinkling of exotic dried fruit, nuts and seeds for good measure. (Oh, and there’s a pinch of maldon salt in them too. Salty-sweet is my jam).
The smell along of these when they’re baking will be enough to draw anyone into the kitchen. They’re that good. And hey, you could probably pass them off as a healthy granola bar and no one would ever judge you for eating four of them in one go. (smile).
100g mixed seeds, dried fruit and/or desiccated coconut
1 tsp vanilla extract
45g coconut oil
85g brown sugar
3 tbsp golden syrup, honey or agave syrup
1/2 tsp flaky salt
Squeeze of lime
1/2 tsp baking soda
225g rolled oats
Preheat the oven to 190C (375F). In a large saucepan melt the butter, adding in the sugar, coconut oil, syrup, vanilla extract and oats, salt, baking soda and stir until combined. Press the mixture into the lined tin, spreading evenly, sprinkling the seeds, coconut and dried fruit on the top. Bake for 20-30 minutes or until Golden brown.
Once cool, cut into bars or triangles.
The perfect winter treat! Enjoy.