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Christmas Flapjacks
Rated 5.0 stars by 1 users
Category
Baking, Christmas
Cuisine
British
Author:
Emily Davenport
Servings
12 servings
Prep Time
20 minutes
Calories
286
With pecan nuts, ginger and cherries, these Christmas Flapjacks are a really special treat. Pop in a tin, wrap in ribbon and give as a gift! A Dairy Diary Favourites recipe.
Ingredients
- Unsalted butter 175g (6oz)
- Soft dark brown sugar 50g (2oz)
-
Golden syrup 90g (3½oz)
- Rolled porridge oats 225g (8oz)
- Pecan nuts 75g (3oz), chopped
- Crystallised ginger 50g (2oz), chopped
-
Maraschino or glacé cherries 75g (3oz), quartered
Directions
- Preheat the oven to 200�C/180�fan/Gas 6. Grease a 22cm (8�in) round shallow cake tin and line the base with non-stick baking paper
- Put the butter, sugar and golden syrup into a large pan and stir over a moderate heat until the sugar has dissolved. Add all the remaining ingredients and mix well. Spoon into the prepared tin and spread evenly
- Bake for 25�30 minutes or until golden brown and firm to the touch. Leave to cool slightly, then run a palette knife around the edge to loosen. Cut into 12 triangles. Leave until completely cold, then cover and store in the fridge
Nutrition
Calories 286, Fat 18 grams, Saturated Fat 8.2 grams
