Saturday, 9 July 2011
date, cranberry and walnut flapjacks
SO MOREISH. I made two batches in about two days - all gone. Perfect for those impromptu drop-ins with a nice cup of tea, and it's got enough oats in it that you can conceivably convince yourself it's healthy. Oats! Really good for you. And when it's sheeting it down outside, with thunder and lightning in July [!], there is actually nothing better than a cuppa and a flapjack - days like this are made for doing nothing. Recipe after the jump.
150g/ 1.5 cups oats
50g/0.5 cup plain flour
60g/0.5 cup walnuts, roughly chopped
60g/0.5 cup dates, roughly chopped
60g/0.5 cup cranberries
75g/0.5 cup dark brown sugar
2 tbsp honey
1/2 tsp vanilla extract
jam - optional
Preheat the oven to around 175 degrees Celsius.
Mix together the oats, flour, dried fruit and walnuts in a large bowl. In a saucepan stir together the sugar, butter and honey until melted and combined, then add the vanilla extract.
Pour the wet mix into the dry mix, and combine thoroughly - this may take a bit of elbow grease, but keep going until it's a uniform mixture.
Pat about 2/3 of the mix into a greased pan [I like to line it with foil because I'm lazy and it means less cleaning] and, if you like, add dollops of a really nice jam, spreading it about a bit. I used fig jam, because I just bought it and am in love with figs, but you could use pretty much anything - an apricot jam might be quite nice. Smooth the rest of the mixture over the top, and bake for around 25-30 mins, until deeply golden on top.
Leave to cool out of the pan, once you remove it from the oven, as it firms up as it cools, and so is a bit easier to cut when it's not crumbling apart - although if you consider the excess crumbs from cutting as a 'chef's treat', you'll be happy indeed.