Crunchy Nut and Fruity Flapjacks
These are a crunchy, nutty twist on my apple and date flapjack recipe. They are a thinner bar packed with deliciousness and a great afternoon treat.
Ingredients
(makes 18)
100g butter/ baking spread
100g brown sugar
75g golden syrup
25g honey
75g of dried, stoned dates chopped into small pieces
1/2 teaspoon salt
50g crunchy nut cornflakes
200g rolled oats
50g smashed salted peanuts
1 apple, peeled, cored and grated
1 teaspoon ground cinnamon (optional)
Method
1. Preheat the oven to 180 degrees Celsius.
2. Line a 28cm x 18cm baking tin with parchment paper.
3. Put the baking spread/ butter, sugar, honey, golden syrup and dates into a large bowl and microwave on a medium heat until the baking spread and sugar has melted.
4. The dates will have softened in the heat so I then use a potato masher to mash them until they become more of a paste. Stir the mixture until it is well combined.
5. Add the salt and stir.
6. Now add the oats and crunchy nut cornflakes and stir well until they are completely coated in the syrup mixture.
7. Peel and core the apple, (I use the Pink Lady variety) then grate the apple into the mixture and stir until well distributed. Add the smashed peanuts and cinnamon ( optional).
8. Pour the flapjack mix into the prepared tin and press down firmly with the back of a metal spoon.
9. Bake for 15 minutes until golden brown and firm.
10. Allow to cool completely before removing from the tin and cutting into pieces.
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
These flapjacks have a crunchy, nutty texture but if you can’t eat nuts, replace with normal cornflakes and obviously omit the smashed peanuts.