- Makes 16 to 20 pieces of flapjack - Ready in 60 minutes (plus an hour to cool) -
Gather together…
100g (2 big handfuls) sultanas.
Zest and juice of 1 orange and 1 lemon (or any equivalent combination of citrus fruit, e.g. 3 satsumas).
200g butter.
100g brown sugar.
60g (4tbsp) golden syrup.
3 cups (250g) oats.
2/3 of a cup (100g) plain flour – this recipe works well with gluten free flour also.
¾ of a cup (100g) sunflower seeds.
Get cooking…
1. Butter-grease, line and re-grease a 20cm square baking tin (or use a larger rectangular tin and spread it more thinly).
2. Preheat the oven to 170 C (150 C fan) or Gas 3.
3. In a small pan on the hob, gently simmer the 100g of sultanas in the juice (NOT the zest) of the orange and the lemon for 5 min.
4. Meanwhile, in a large saucepan, heat the 200g of butter, the 150g of brown sugar, the 60g of syrup and the citrus zest, until the butter melts and the sugar starts to dissolve. Stir well. Turn OFF the heat.
5. To the melted mixture, add the 3 cups of oats, the 2/3 of a cup of plain flour and the ¾ of a cup of sunflower seeds.
6. Mix in the juicy sultanas (and any remaining juice) from the small pan.
7. Press the mixture into the greased and lined tin.
8. Bake for 45 min (keep an eye on it after 30 minutes in case it is browning too fast – if so cover with foil or better still a re-usable option is to cover it with another baking tray).
9. Score the baked flapjack with a knife, whilst it is still warm.
10. Cool the flapjack fully in the baking tin and, if you want it to cut neatly, only slice it up once it is fully cool, after an hour or so.
11. The flapjack pieces can be kept for 5 days at (cool) room temperature or they can be frozen.
Adapted from the Jordans Porridge Oats recipe.