Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Spiced Flapjacks

Spiced flapjacks

Spiced Flapjacks

55 mins
Not Too Tricky

makes 12

About the recipe

This nutty, spiced slice is super quick and easy to whip up – and as it bakes it will fill your kitchen with amazing Christmassy smells.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

0

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Laura Fyfe

Ingredients

100g unsalted butter, plus extra for greasing

120g chestnuts

75g shelled pistachios

1½ oranges

9 cardamom pods

1 tablespoon caraway seeds

100g golden syrup

150g light soft brown sugar

225g oats

Method

  1. Preheat the oven to 180ºC/gas 4. Grease and line a 25cm x 30cm roasting tray with non-stick paper.
  2. Roughly chop the chestnuts and pistachios and finely grate the orange zest.
  3. Remove the seeds from the cardamom pods and place in a pestle and mortar, along with the caraway seeds and ground until fine.
  4. Put the golden syrup, sugar and butter in a pan and place over a low heat to gently dissolve the sugar and melt the butter.
  5. Combine the remaining ingredients in a bowl. Stir in the wet mixture until combined.
  6. Pour into the tin and smooth to even the surface. Bake for 25 to 30 minutes, until golden brown.
  7. Remove from the oven and leave to cool for 5 minutes. Cut into squares, then leave in the tin to cool completely.

Tags