Flapjack

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A deliciously moreish date flapjack recipe with a perfect chewy texture and packed with a buttery flavour.

Prep Time: 10

Cook Time: 25

Serves:12 slices

20 cm round loose-bottom tin OR double the quantities and use an oblong 25 x 38 cm (10 x 15 inch) tin

225 g rolled oats
175 g softened butter cut into cubes
175 g soft brown sugar for an extra rich darker brown flapjack, use rapadura sugar
1 tbsp date syrup golden syrup or honey
1 tsp honey
pinch salt
1 tsp vanilla extract or orange zest
75 g chopped dates optional or swap for mixed seeds, raisins or apricots

Makes: 20cm round

MetricUS Customary

Preheat the oven to 180 °C
In a medium-sized saucepan, beat the softened butter and sugar to combine (by hand is fine), add a pinch of salt and set over low heat to melt, stirring occasionally.
Once the sugar has all but dissolved into the melted butter, stir and melt in the honey, date syrup and vanilla extract. Turn off the heat, and add the oats and dates. Stir until they are thoroughly coated.
Transfer the mixture to the prepared tin, smoothing it out with a spatula for an even-firm layer. Bake for 25 - 30 minutes - turning once. The flapjack is ready when it starts to turn golden around the edges and is springy in the middle. The longer you cook it, the crunchier it will be. For softer flapjacks, err on the side of 25 minutes.
Leave to cool before cutting.

The rapadura sugar will give you a darkish brown flapjack - the soft brown sugar will be as per the flapjack featured in the photo.

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