I know flapjacks are one of those things that people tend to love or hate. I used to be part of the latter group. I always found flapjacks to be dry and just ‘too much’. I can’t explain it better than that. I like mine to be slightly crumbly, soft and light.
Then one day, after having mistakenly bought a ridiculous amount of oats, I decided to give them a go and see if homemade flapjacks would change my mind about them.
I don’t want to blow my own trumpet but these flapjacks are gorgeous. I always add dates to them, it gives them an amazing toffee flavour, and whatever type of nut I have available. As I still had some walnuts – you will be glad to hear that they are gone now, so it is safe to say that there will not be recipes with walnuts for a while! – I added them to the mix too. Worked a treat.
So if you aren’t a fan of hard and dry flapjacks, try this. You never know!
140g golden syrup
50g light muscovado sugar
Preheat oven at 180C/160C fan
Put the dates in a pan with enough water to cover them. Cook until they become soft. Drain and set aside. Chop when cooled.
Chop your walnuts and set aside.
In a pan melt the butter, syrup and sugar until it all dissolved.
In a bowl add the oats, the chopped walnuts and dates. Pour the melted butter/syrup mixture and stir in so that all oats are coated and ingredients well mixed.
In a lined baking tray, pour the mixture and spread evenly. Bake for 20-25 min (if you prefer your flapjacks harder leave it for a while longer).
Remove from the oven and leave it to cool in the tray for a few minutes. Once cooled slightly cut your squares – big or small is up to you!