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Christmas Flapjacks

Christmas Flapjacks

With pecan nuts, ginger and cherries, these flapjacks are really special. Pop in a tin, wrap in ribbon and give as a gift. A Dairy Diary Favourites recipe.




Christmas Flapjacks

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

Instructions

1

Preheat the oven to 200°C/180°fan/Gas 6. Grease a 22cm (8½in) round shallow cake tin and line the base with non-stick baking paper.

2

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.

3

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.

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