Ingredients (makes 16-20)
250g Porridge Oats
75g demerara sugar
2 tbsp Golden Syrup
100ml Fresh Orange Juice (i.e. the juice of one large orange)
12 glacè Cherries
100g Chopped nuts, pistachio, walnuts, peanuts
80g Chopped Sultanas / Raisins / Cranberries
100g Dark Chocolate / Milk Chocolate if you prefer
Preparation Time 20min
Cooking Time 25min
Oven Temperature180c / 160c fan
The Basic flapjack doesn’t have nuts, cherries, dried fruit or chocolate, so feel free to leave these out if you just want a basic mix. The luxury version however, has an explosion of flavour and texture but are rich.
Melt the butter, sugar, orange juice in a pan. Add the chopped nuts, dried fruit and bring the mixture to a simmer for a minute, this will soften the dried fruit allow some absorption of the orange juice.
Remove the pan from the heat and stir in the porridge oaks.
Place the combined mixture into a parchment / greaseproof paper lines 20cm square tin pressing the mixture down to form an even layer. Bake the flapjack in a pre-heated oven, 180c / 160c fan oven for 25min.
If using a fan oven place an extra piece of parchment / greaseproof paper on top of the mixture to prevent the flapjack from burning.
While the flapjack is cooking, melt the chocolate in a bowl over boiling water.
Remove the flapjack from the oven and any top covering paper. Pour over the melted chocolate over the top of the flapjack while the flapjack still remains in the pan.
Keep the flapjack in the pan until cool and then place into a fridge to chill for an hour. Once chilled remove the flapjack square from the pan and remove the surrounding paper and cut into 4-5cm squares. Keep refrigerated and these will last 7-10 days.