Jamie Oliver

Spiced flapjacks

Spiced flapjacks

Makes 12
Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    260
    13%
  • Fat
    12g
    17%
  • Saturates
    4.5g
    23%
  • Protein
    5g
    10%
  • Carbs
    36g
    14%
  • Sugars
    20g
    22%
  • Salt
    0g
    0%
  • Fibre
    3g
    -

Of an adult's reference intake

Jamie Magazine
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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Tap For Ingredients

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.

Tip

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Nutrition per serving
  • Calories
    260
    13%
  • Fat
    12g
    17%
  • Saturates
    4.5g
    23%
  • Protein
    5g
    10%
  • Carbs
    36g
    14%
  • Sugars
    20g
    22%
  • Salt
    0g
    0%
  • Fibre
    3g
    -

Of an adult's reference intake