Berry and Cherry Flapjacks
In Scotland flapjacks are like chewy granola bars. I made these for my brother's visit expecting them to last most of the week, but they had disappeared within about 24 hours. They're so simple and reasonably healthy - good for kids' lunch boxes, midmorning snacks, or even for breakfast on the go. The recipe comes from Waitrose.com, and I have put the original recipe and the conversions, so hopefully this will make sense.
150g / 5.5oz unsalted butter, cut into cubes
75g / 2.75oz light brown sugar
3 tbsp / 5-6tbsp clear honey**
250g / 9oz rolled oats (I think Quaker oats are rolled - not the instant ones)
170g / 6oz dried berries (I used cranberries and blueberries, but any kind of berry/raisin is nice)
50g / 1.75oz chopped nuts (I used almonds, but again, anything works)
**I think the tablespoons here are much bigger - I used 4 US tablespoons, and it wasn't quite enough and bits were too crumbly - the honey helps it stick together, so it's worth using a fair amount
Preheat the oven to 180C / 350F. Place the butter, sugar and honey in a medium pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased 30cm x 20 cm x 4cm / roughly 12in x 8in x 1.5in rectangular non-stick tin and bake in the oven for 20 - 25 minutes, until golden brown.
Allow to cool in the tin for 5 minutes, then score lightly with a knife into 12 bars. Leave to cool completely in the tin before removing. The flapjacks can be stored in an airtight container for up to 4 days.
150g / 5.5oz unsalted butter, cut into cubes
75g / 2.75oz light brown sugar
3 tbsp / 5-6tbsp clear honey**
250g / 9oz rolled oats (I think Quaker oats are rolled - not the instant ones)
170g / 6oz dried berries (I used cranberries and blueberries, but any kind of berry/raisin is nice)
50g / 1.75oz chopped nuts (I used almonds, but again, anything works)
**I think the tablespoons here are much bigger - I used 4 US tablespoons, and it wasn't quite enough and bits were too crumbly - the honey helps it stick together, so it's worth using a fair amount
Preheat the oven to 180C / 350F. Place the butter, sugar and honey in a medium pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased 30cm x 20 cm x 4cm / roughly 12in x 8in x 1.5in rectangular non-stick tin and bake in the oven for 20 - 25 minutes, until golden brown.
Allow to cool in the tin for 5 minutes, then score lightly with a knife into 12 bars. Leave to cool completely in the tin before removing. The flapjacks can be stored in an airtight container for up to 4 days.
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