Date and Apple Flapjacks
Who doesn’t enjoy a flapjack? These date and apple flapjacks are sweet, sticky morsels of heaven.
Ingredients
( makes 20 pieces)
200g Stork Original Baking Spread
200g brown sugar
200g Lyles Golden Syrup
400g rolled oats
1/2 teaspoon of salt
2 apples
150g dried, stoned dates, chopped finely
Method
1. Preheat the oven to 180 degrees Celsius.
2. Line a 20cm x 25cm baking tin with parchment paper.
3. Put the baking spread, sugar and golden syrup into a large bowl and microwave on a medium heat, until the baking spread and sugar has melted.
4. Stir the mixture until it is well combined and then add the chopped dates. Adding the dates into the warm syrup mix at this point, helps to soften them.
5. Add the salt and stir.
6. Now add the oats and stir well until they are completely coated in the syrup mixture.
7. Peel and core the apples, (I use the Pink Lady variety) then grate the apple into the mixture and stir until well distributed.
8. Pour the flapjack mix into the prepared tin and press down firmly with the back of a metal spoon.
9. Bake for 25-30 minutes until golden brown and firm.
10. Allow to cool completely before removing from the tin and cutting into pieces.
11. If the flapjacks are warm when you attempt to cut them, they may not cut as cleanly and fall apart. They do need to be cold before cutting.
Notes
If you want the toffee flavour of dates and fibre content but think some small humans may not like seeing pieces of them in the flapjack follow this cheat.
I add the chopped dates with the baking spread, sugar and syrup before melting. They soften in the heat and then I use a potato masher to mash them until they become a paste. This is the same method that I use to create my sticky toffee slices. The chopped dates will be well concealed and you won’t have lost their flavour.