Jamie Magazine
By Laura Fyfe
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.
Recipe From
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
- Preheat the oven to 180ºC/gas 4. Grease and line a 25cm x 30cm roasting tray with non-stick paper.
- Roughly chop the chestnuts and pistachios and finely grate the orange zest.
- Remove the seeds from the cardamom pods and place in a pestle and mortar, along with the caraway seeds and ground until fine.
- 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.
- Combine the remaining ingredients in a bowl. Stir in the wet mixture until combined.
- Pour into the tin and smooth to even the surface. Bake for 25 to 30 minutes, until golden brown.
- Remove from the oven and leave to cool for 5 minutes. Cut into squares, then leave in the tin to cool completely.
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