These flapjacks are a brilliant recipe for using up any leftovers in cupboard. The list of dried fruit and nuts are simply what we had available in our cupboard, so feel free to make your own substitutions.
Ingredients
200g rolled oats
200g self raising flour
50g dried fruit (we used apricots and dates)
50g of nuts and seeds (we used almonds, sunflower, pumpkin and linseeds)
200g golden syrup
200g butter
1 egg
For the topping
200g of chocolate
1 tsp amaretto
25g butter
10g icing sugar
Method
Serves 16
Preheat your oven to 160°C/Gas Mark 3
Mix all of your dry ingredients in a large bowl: the flour, oats, dried fruit and nuts.
In a separate, microwavable bowl, add your butter and melt on a low heat in the microwave. Add the golden syrup and stir together.
Add the butter mixture to the dry ingredients and whisk in the egg.
Spread evenly into a large oven proof dish, for around 30 minutes, or until the top is golden brown.
With five minutes left to go on the flapjacks, make your topping. Melt your chocolate, and add a teaspoon of amaretto, butter and a little icing sugar.
Once the flapjacks are out of the oven, spread the chocolate mixture in an even layer on the top. Cut into 16 pieces and serve when cool.
