Sticky Nutty Flapjacks – The Great British Book of Baking

I’ve been away for a weeks holiday and found I really missed cooking. Having baked lots from Mary Berry’s Baking Bible I’m trying to use some of the other baking books I have on my shelf and found a recipe for Sticky nutty flapjacks in The Great British Book of Baking: 120 best-loved recipes from teatime treats to pies and pasties. These flapjacks were delicious! Slightly chewy, sweet but not too sweet. Held together well and the nuts gave a nice contrast of texture and taste. The quantities were perfect for the tin size. I’ll definitely be making these again.

Ingredients

  • 125g unsalted butter
  • 125g light brown muscavado sugar
  • 2 tablespoon of golden syrup
  • 200g porridge oats
  • a good pinch of salt (optional)
  • 75g unsalted mixed nuts (I used hazelnuts, walnuts and pistachios)

Instructions

  1. Grease and base line 20cm square tin
  2. Heat the oven to 150 C/ 300 F/ Gas 2
  3. Put the butter, sugar and golden syrup into a pan large enough to hold all the ingredients. Heat gently, stirring from time to time, until the butter has melted
  4. Remove from pan from the heat and stir in the oats and salt (if using). Then stir in the roughly chopped nuts.
  5. Transfer the mixture to the prepared tin and spread it out evenly. Use the back of a spoon to gently press the mixture.
  6. Bake in the heated oven for 25 to 30 minutes, until golden brown. Remove from the oven and leave to cool for 10 minutes.
  7. Run a round-bladed knife around the inside of the tin to loosen the flapjack, then score into 12 or 16. Leave to cool before cutting the flapjacks.
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