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  • Writer's pictureLeanne Fullwood

Fast and Furious Flapjacks

It was finally time to get back to racing over the weekend and since it was a team event at the National Club Relays in Nottingham on Saturday I knew I couldn’t turn up empty handed. Flapjacks are always a total win and although I love experimenting with low or reduced sugar alternatives, I also love a traditional flapjack with all the butter and sugar included!

I‘ve also added chopped nuts, raisins and apricots for extra flavour, texture and yumminess. You can mix these around to suit your own tastes- I think cherries would be a great swap for the apricots and if you used flaked almonds instead of mixed nuts you’re halfway to a Cherry Bakewell flapjack!

Fast and Furious Flapjacks

Makes 16


300g salted butter, plus extra to grease 75g demerara sugar 120g golden syrup 200g jumbo rolled oats 200g quick-cook oats

75g chopped mixed nuts

50g raisins

50g chopped dried apricots

1. Preheat the oven to 180° (fan). Knock it town to 160° if you prefer a chewy flapjack rather than a crispy one.

2. Line a 30 x 20cm baking tin with baking parchment. I just use one length of baking parchment, folded to size to lie fully across the base and cover 2 sides of the tin.

3. Melt the butter in a small pan with the sugar and syrup. Stir well to combine.

4. Add the oats, chopped nuts, raisins and apricots into a bowl. Take the buttery sugar mix off the heat and pour into the oat and nut mixture.

5. Press evenly into the tin and bake for 25 minutes for chewy, 30 minutes for crunchy, until set and golden. Once baked, I gently press down the mix again with a flat spatula to ensure the flapjacks hold together well once cut.

6. Allow to cool completely in the tin. I refrigerate for 30 mins once cooked before cutting into squares. Just be careful with those crispy edges (although I love eating the bits that break off!).

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