Cranberry and Almond Flapjacks

4 Nov

These are yummy, oat packed squares that are full of energy so they are great to take on a long walk or just to a picnic. They are easy to handle and taste wonderful. They only thing I would strongly recommend is that you let these flapjacks cool completely, absolutely cold, because if they are still warm then they may crumble when you try to cut them into squares. Although if you do end up with a crumbly mess, they still taste absolutely fantastic, so I mixed mine with a box of bran flakes as a yummy cereal and sprinkled some over ice-cream as a rustic dessert. No disaster is a complete disaster… most of the time! Hope you enjoy. 😀

Cranberry and Almond Flapjacks

350g butter

2 generous tbsp of golden syrup

175g light brown sugar

1tsp vanilla extract

75g plain flour

375g oats

75g flaked almonds

75g dried cranberries

  • Preheat the oven to 180ºc/350ºf and grease and line a 9 x 13inch baking tin.
  • Put the butter, golden syrup, sugar and vanilla into a medium sized saucepan and over a moderate heat melt the butter and sugar, stirring constantly until you have a smooth sauce.
  • Mix together the flour, oats, almonds and cranberries in a large bowl then add in the sauce. Stir until combined and pack into the prepared tin, smoothing the with a spatula.
  • Bake in the middle of the oven for 20-25mins or until golden. Let cool completely in the tin or it will crumble slightly when you cut it.
  • Cut into even squares and enjoy.

Variations:

  1. You could put a layer of melted chocolate over the top of the flapjacks while they are still in the tin. Let it cool and sate in the fridge then remove and cut into squares. You could also cut the flapjack into fingers then dip each one in chocolate and let it set.
  2. You could change the flavourings of the flapjack to any number of combinations such as: *Coconut and Chocolate Chip or *Dried Apple and Cinnamon or *Orange and Ginger. These are only a few options, you can play away with the flavours.
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