Having a football loving husband means Saturday evenings in our house are usually spent watching the 5.30pm kick off on BT sport (yawn) and considering Matt’s team, Liverpool were playing yesterday there was no avoiding it. We usually wonder down to our local Tesco’s and pick up a bag of sweets and chocolate to munch away at with the game but this week we decided to be (vaguely) healthy and make something. I really fancied flapjacks and knew we had an assortment of dried fruit and nuts in the cupboard so I set to the internet to find a recipe… I couldn’t really find one that I was completely happy with or that matched everything I had in the cupboards so I done a bit of mixing and matching and came up with this:
- 90g golden syrup
- 100g unsalted butter
- 100g golden caster sugar
- 200g porridge oats
- 80g chopped nuts (I used a mixture of pecans, hazelnuts and flaked almonds)
- 120g dried fruit (I used sultanas and glacé cherries, halved)
- Pre heat the oven to Gas 5/190ºc/ 170ºc fan.
- Grease and line a shallow 29 x 19cm baking tin with baking/greaseproof paper.
- Put the syrup, butter and sugar in a sauce pan and melt on a low heat, stirring occasionally.
- In a separate bowl, combine the oats, fruit and nuts and mix in the melted butter mixture.
- Pour into prepared baking tin and using the back of a spoon, press in to the tin.
- Bake in the oven for 30 minutes – it should come out a nice golden colour.
- Leave to cool in the tin for 10 minutes before turning the flapjacks out and peeling of the greaseproof paper – it’s really important to do this whilst still warm as if you leave them to go cold, the paper sticks to the flapjacks!
- Cut into slices (they can be as big or small as you like!!)
- Store in an air tight container for up to 4 days.