Figgy Flapjacks Recipes

FRUITY FIGGY FLAPJACKS

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 20cm square tin with baking parchment. Put the figs in a small pan with 150ml water and simmer until the liquid has reduced by half. Transfer to a food processor and whizz to a paste.
• Melt the coconut oil and syrup together over a low heat, then stir through the fig paste. Put the oats, dried fruit and nuts in a bowl and mix well, then pour over the wet mixture and stir until combined. Scrape into the tin and bake for 25-30 mins. Leave to cool before cutting into pieces.

SIMPLE BRITISH FLAPJACK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
• Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
• Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

FIGGY FLAPJACKS

Steps:

• Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 25cm x 17cm baking tin with cooking spray, line the base with baking paper and set aside.
• Melt the low-fat spread in a medium pan over a low heat, then add the oats, sugar, hazelnuts, orange zest and juice. Stir until everything is well combined.
• Scatter the figs over the base of the tin and dot the flapjack mixture over them. Spread and press down with the back of a spoon until the top is level.
• Bake for 30-35 minutes or until golden. Allow to cool in the tin, then cut into 16 pieces.

FIG FLAPJACKS

Steps:

• Preheat the oven 180C/350F/Gas 4.
• Prepare a tin (what size or what kind of preparation isn't detailed in the instructions) I used an 8" square baking dish, with foil, but no lubrication - based on previous oily flapjack experiences.
• In a pan, combine the butter, sugar, syrup and orange zest (and/or spices) over a medium heat, stirring until the butter has melted.
• Remove from the heat and stir in the oats and figs.
• Tip into the prepared tin, pressing firmly down.
• Bake for 40 minutes until deep golden and bubbling around the edges. The mixture will still be fairly soft in the centre, but will firm up when cooling.
• Leave in the tin until completely cold. Turn out onto a board and cut into 16 squares.