In the words of Willy Wonka……..’Scrumdidlyumptious!!!!’
- 200g butter (I actually use salted but you can use unsalted)
- 200g unrefined cane sugar (Dark Brown)
- 100g honey
- 100g golden Syrup
- 400g Scots porridge oats
Fruity, Nutty, Spicy
75g overall of a mixture of
- Whole skinned hazelnuts – handful
- Whole skinned almonds – handful
- Sunflower seeds – sprinkling
- Seseame seeds – sprinkling
- Craisens – sprinkling
- Sultanas – sprinkling
- Orange marmalade – shredded, 4 heaped tbsp (Homemade/good quality)
- Cinnamon – generous shake
- Allspice – generous shake
- Nutmeg – generous grate/shake
- 20cm x 30cm ish cake tin greased and/or lined with baking parchment
- Pre-heat oven 180C.
- Heat a large saucepan on a moderate heat – Add the butter, sugar, honey and golden syrup and gently melt, stirring occasionally. Ensure the butter has melted and the sugar dissolved.
- Take the pan off the heat – Add the oats, fruit, nuts and spices and mix thoroughly until evenly covered.
- Turn the mixture out – Spoon into the prepared cake tin then, using the back of the spoon (or a palate knife) ensure it reaches all the nooks and crannies!!
- Heat a smaller separate pan on a low heat – Add the marmalade and stir constantly until just starting to melt back into liquid form. Remove from heat.
- Spoon the runny Marmalade out – Gently smear the marmalade over the top of the oat mixture, ensure even coverage by using a palate knife.
- To top it off – For that extra ‘ taste sensation’, if you wish, add an extra even sprinkle of cinnamon.
- Bake time! – Place tin in the preheated oven (at 180C) for roughly 15-20 minutes, until lightly golden around the edges, but still slightly sticky in the middle. Lush!
- And rest – Remove tin from the oven. Let your fabulous fancy flapjack cool in it’s tin, then turn out and cut into squares. (I prefer random sizes as some like a larger portion than others!!!!)
- Enjoy with good friends!
This recipe can be adapted in soooo many ways i don’t know where to start. However, as a rule of thumb always have equal quantities of butter, sugar and honey/syrup, double that quantity gives you your oats amount. I always use Scots Porridge Oats as they are creamier when mixed with any liquid. I prefer to use a mix of honey and syrup for two reasons……..
1. I can kid myself that it’ s healthier!
2. I believe the combo adds a depth of flavour to the recipe.
Fruit, nut and spice wise, I haven’t detailed exact amounts as it’s very much down to the individual and the eternal ‘Should Flapjack be Chewy or Crunchy debate’. I say it should be however you enjoy it most!! Although… if using nuts i would certainly recommend whole nuts as they look much prettier when the flapjack is sliced.
The Marmalade topper to this recipe just adds that little ‘je ne sais quoi’ …don’t worry, you’ll understand when you taste it!