50 mins
Not Too Tricky
serves 16
About the recipe
Flapjacks are one of the tastes of my childhood. I’m adding festive dried fruit and nuts, crunchy puffed rice cereal and a sprinkling of chocolate to make them extra special for Christmas, but these are joyful at any time of year.
Ingredients
200g unsalted butter, plus extra for greasing
100g demerara sugar
100ml golden syrup
200g mixed dried fruit and nuts
200g porridge oats
100g puffed rice cereal
100g dark chocolate
Top Tip
Get creative and embellish your flapjacks with cranberries, marshmallows or bashed-up fudge, or grate some clementine zest over the top.
Method
- Preheat the oven to 160°C/325°F/gas 3. Grease and line a 20cm x 35cm baking tray.
- Put the butter, sugar and golden syrup in a large saucepan and place on a medium-low heat to melt the butter and dissolve the sugar, stirring occasionally.
- Roughly chop the fruit and nuts, then stir them into the mixture along with the oats and puffed rice.
- Pour the mixture into the prepared tray, smoothing it out into an even layer. Bake in the oven for 20 minutes, or until pale golden.
- Roughly chop the chocolate and scatter over the warm flapjack to melt. Leave to cool completely, then cut into 16 pieces and serve. Happy snacking!
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