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Spiced flapjacks
Vegetarian
v
Spiced flapjacks
Vegetarian
v
“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. ”
Serves
Makes
12
Time
Cooks In
55 minutes
Difficulty
Not too tricky
Jamie Magazine
Aussie Christmas
Christmas
Thanksgiving
Gift
Snacks
Nutrition per serving
Plus
Calories
260
13%
Fat
12g
17%
Saturates
4.5g
23%
Sugars
20g
22%
Salt
0g
0%
Protein
5g
10%
Carbs
36g
14%
Fibre
3g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Laura Fyfe
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Ingredients
100 g unsalted butter , plus extra for greasing
120 g chestnuts
75 g shelled pistachios
1 1/2 oranges
9 cardamom pods
1 tablespoon caraway seeds
100 ml golden syrup
150 g light soft brown sugar
225 g oats
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Recipe From
Jamie Magazine
By Laura Fyfe
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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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Recipe From
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By Laura Fyfe
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