To get the best texture in your Fruit & Nut Flapjacks you should use a mixture of the quicker cooked regular porridge oats and the slower to cook jumbo oats. And if you like your flapjacks a little chewy then bake them on a lower shelf in the oven at 175C, and if you like them crisper cook them on the top shelf in the oven at 190C.
Recommended: try also adding in a handful of chocolate chips to the mix.
Makes 18 bars
If you only have regular porridge oats, and no jumbo oats, and you need to make flapjacks quick, then don’t worry, just use regular porridge oats (500g).
- 300g unsalted butter
- 100g demerara sugar (or golden caster sugar)
- 170g golden syrup (7 tablespoons)
- 270g jumbo porridge oats (rolled – not cut)
- 230g porridge oats (rolled – and cut)
- pinch of ground sea-salt
- 125g mixed dried fruit (good quality)
- 75g chopped and toasted mixed nuts (or just hazelnuts)
To Make ‘Chocolate Fruit & Nut Flapjacks’
- 75g chocolate chips or small broken chocolate pieces (reduce the amount of dried fruit to just 100g).
Preheat the oven to 175C (if you like them chewy) 0r 195C (if you like them crispy)
Line a 30 x 20cm baking tin or tray with baking parchment (cutting it to fit neatly) then wipe over softened butter to grease. The deeper the tin or tray, and the deeper the flapjack, the more moist and chewier the centres will remain. The ideal height for each flapjack is around 2.5cm (1 inch).
In a small saucepan melt the butter, then add the sugar, golden syrup and a pinch of sea-salt. Make sure everything has melted and come together. Stir well to combine, then take off the heat and stir in the oats (both types if using). Give it a couple of minutes to cool, (if making the chocolate fruit & nut flapjacks also add in the chocolate chips when the mixture has cooled slightly).
Pour and press the flapjack mixture into the prepared tin (evenly). Place the tray in the oven and bake for 25 minutes (at 175C for chewy and 190C for crispy) until just set and golden in colour.
Remove from the oven, and then allow to cool for a few minutes after they come out of the oven. However, before they harden, turn the whole flapjack out and cut it into 18 squares or bars. Store in an airtight container for up to a week.