|Nutritional Guidelines (per serving)|
Flapjacks, in all their forms, are an intrinsic part of British Baking. These delightfully chewy bars are made mainly of oats, dried fruits and Golden Syrup, to which what you can add only limited by your imagination. Here, they meet the warming spices and fruits of a British Christmas Cake.
Chunky Christmas Flapjacks are so, so easy to make–do not be put off by the list of ingredients, as they almost all go into the bowl together for a quick mix and a quick 25 minutes in the oven. Dip in chocolate if you wish and cut them into chunks, bite-sized pieces or small bars–it's up to you. The brandy is optional, but should not be added if serving to children.
The British version should not be confused with U.S. flapjacks, which are more akin to a pancake.
- 2 ounces/55 grams butter
- 1/2 cup/100 grams golden caster sugar
- 3 tablespoons Golden Syrup
- 4 large dried figs, roughly chopped
- 1/2 cup/55 grams sour cherries, roughly chopped
- 1 ounce/30 grams sultanas
- 1 ounce/30 grams raisins
- 2 teaspoons candied, mixed peel
- 1/2 cup/55 grams walnuts, roughly chopped
- 1 tablespoon ground almonds
- 1 teaspoon mixed spice/pumpkin spice mix
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 cups/160 grams porridge oats
- 1/3 cup/30 grams medium oatmeal
- 2 teaspoons brandy (optional)
- 1/2 cup/100 grams dark chocolate (optional)
Preheat the oven to 350F/180C/Gas 4.
Lightly grease a baking tin roughly 8”x 8” (20cm x 20cm) and at least 1 1/2" (4 cm) high, and line the bottom with greaseproof paper.
Put the butter, caster sugar and Golden Syrup into a large saucepan and slowly melt over a medium heat, taking care not to burn it. Take your time with this.
In a large, roomy baking bowl, put in the dried fruits, walnuts, ground almonds, spices and both sorts of oats. Pour over the melted butter and sugars and stir really well to make sure all ingredients are combined and covered with the sticky liquid. Add the brandy, if using, and stir again.
Press the mixture into the greased baking tin, making sure it goes right into the corners and that when finished, the surface is level.
Bake in the preheated oven for 20 to 25 minutes. Check the flapjack from time to time to make sure it is not cooking too fast. If it is over-browning too quickly, then turn the heat down.
Once baked, remove the tin from the oven and leave to cool for 10 minutes. Once a little cooled, remove from the tin and cut into chunks or slices (as you prefer). Place the pieces onto a wire cooling rack and leave to go cold.
Break the chocolate into small pieces, place into a bowl and place over a pan of simmering (not boiling) water. Stir once it is melted but take care to use a wooden spoon, warm melted chocolate does not like a cold metal spoon.
Dip the ends of the flapjack chunks into the chocolate as much or as little as you wish, place back onto the cooling rack and once all are done, pop the cooling rack into the fridge and leave for the chocolate to set.
The flapjack keeps well for several days if stored in an airtight tin but does not freeze well.