Spiced flapjacks

Name: Spiced flapjacks
Total time: 55 min
Yield: 12
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

Vegetarianv

“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. ”

Makes 12

Cooks In55 minutes

DifficultyNot too tricky

Jamie Magazine Aussie Christmas Christmas Thanksgiving Gift Baking

Nutrition per serving

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

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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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Laura Fyfe

Tap For Ingredients

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.

Jamie Magazine

By Laura Fyfe