Makes 20-25 small flapjacks
This recipe is a real family favourite – honestly, these flapjacks are AMAZING! – and I felt it was a good one to put online now whilst we’re all hiding away at home; not only will it put a big smile on your face but it is also doable even if you have a depleted store cupboard and are finding it difficult to access specific ingredients. Below the recipe I’ve included lots of ideas for substitute ingredients if you’re running low on anything. This recipe stores well for up to 10 days in an airtight container stored in a cool place. It is also delicious crumbled over stewed fruit, ice cream or yoghurt.
- 100g mixed seeds (75g sunflower seeds, 50g sesame seeds*)
- 125g mixed nuts
- 150g butter
- 4 tbsp runny honey
- 100g light muscovado sugar
- 150g porridge oats
- 100g dried fruit
- 1/2 jar of jam
*Substitutes – for the seeds, I normally use sunflower and sesame but you could also use various combinations to include pumpkin, chia, flax, hemp etc. Try and get up to 100g of seeds if you can. For the nuts, I normally use pecans, cashews and hazelnuts but I’m running low on those so yesterday I had to use a number of packet ends including pistachios, toasted almonds, walnuts and peanuts. Anything goes! For the dried fruit, I normally use dried apricots and dates but you could also use dried mixed berries, figs, prunes, cherries, peaches, cranberries etc. Instead of runny honey, you could use set honey or sweet syrups such as date, agave or golden syrup. If you haven’t got light muscovado, you can use dark or light soft brown sugar or golden caster sugar. If you’re using dark muscovado, it might be worth adding in a paler sugar as well to temper the strong molasses flavour. If you’ve only got granulated sugar, spend a little bit longer gently heating and stirring the honey, sugar and butter mixture to help dissolve the bigger sugar granules. Brown sugar is always best but you can use white too. You can use any jam you like, even a mixture of two jams if needed. I normally use strawberry or raspberry jam or, for a less sweet option, damson jelly.
- Preheat the oven to 180C / Gas mark 4
- Grease and line a 20cm x 20cm baking tin with baking parchment
- Chop the nuts. Place the nuts and seeds on a baking tray and roast for a few minutes until they start to turn golden brown and release their aroma.
- Meanwhile melt the butter, honey and sugar in a saucepan and stir to combine.
- Chop the dried fruit then transfer to a mixing bowl along with the nuts and seeds.
- Pour over the melted butter mixture and stir well to combine. Tip half the mixture into the baking tin and smooth it out with the back of a spoon.
- Spread the jam over the top, keeping a 1cm border all the way round. Tip the remaining mixture on top of the jam layer and carefully spread it out evenly.
- Place a piece of baking parchment on top of the mixture and gently press down so that the mixture is neatly pressed into the tin and the top is even. Discard the piece of parchment.
- Bake in the oven for 20-25 minutes until golden brown on top. Remove from the oven and set aside to cool in the tin. Cut into portions once cool. Store for up to 10 days in an airtight container.