Prep
35 MinsBake
25-35 minsServes
15 largeDifficulty
Easy About
Deliciously sticky, yet eminently sensible and healthy, these fabulous fruity chocolate flapjacks are a winner at any time of day thanks to their mix of dried cranberries, strawberries, seeds, and almonds.
Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.
For the flapjacks, combine the butter, Tate & Lyle Light Soft Brown Sugar and Lyle’s Golden Syrup in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.
Spoon the mixture into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 20-25 minutes or until golden.
TOP TIP
You will also need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper.
Remove, leave to cool in the tin for 10 minutes then turn out, discard the parchment and cool completely on a wire rack.
Make the topping by combining the cream and Tate & Lyle Light Soft Brown Sugar in a saucepan over a low heat and stir until the sugar has dissolved. Bring to the boil and boil for 5-6 minutes stirring constantly until it is smooth and slightly thickened. Remove, cool a little then stir in the butter, followed by the chocolate and stir until melted. Leave to cool until thick enough to spread over the top of the flapjack. Scatter over the dried fruits, nuts and seeds whilst still warm. Cut into squares when completely cold.
Ingredients – 5 items
1
FOR THE FLAPJACKS
Butter
Unsalted
Light soft brown sugar
Lyle’s Golden Syrup
Porridge oats
Rolled
Salt
FOR THE TOPPING
Double cream
Light soft brown sugar
Butter
Unsalted
Dark chocolate
Broken into squares
Dried cranberries
Mixed peel
Chopped
Strawberries
Freeze-dried
Pistachios
Roughly chopped
Flaked almonds, roughly chopped
Sunflower seeds
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Buttery, crumbly, and with a golden crunch - this Pistachio Shortbread is a bake worth savouring 💚✨
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