Nothing says “I love you Mum” like some home-baked treats and my mum’s request this Mother’s Day were these fig flapjacks. Bursting with figs, cranberries and seeds, they have a lovely soft texture with a crisp exterior, crunch from the figs and seeds and a hint of orange….delicious!
Ingredients
200g unsalted butter
200g golden syrup
75g dark muscovado sugar
100g golden caster sugar
375g porridge oats
150g chopped dried figs
50g dried cranberries
50g mixed seeds
zest of 1 orange
Method
- Preheat the oven to Fan 140°C and grease and line an 9″ square tin with baking parchment.
- Put the butter, golden syrup and sugars in a small pan and stir over a gentle heat until all the ingredients are melted together and smooth.
- Place the oats, seeds, orange zest, figs and cranberries in a large bowl and mix thoroughly.
- Now pour the melted butter syrup mixture over the oats and mix together until evenly combined. Overmixing will result in a starchy texture.
- Pour the mixture into the tin and press down firmly and evenly.
- Place in the oven for 45 minutes until lightly golden all over.
- Remove from the oven and leave to cool in the tin on a cooling rack for 30 minutes.
- Carefully remove the flapjack from the tin using the paper to help lift it.
- Cut into 16 rectangles whilst still slightly warm. If you leave it to cool completely, it will be more difficult to cut.
Happy Mother’s Day to all the amazing mums! How will you be treating yours?
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