The real beauty of these (or any) flapjacks is just how simple they are to make. Melt what’s meltable, add the liquid ingredients to the dry and you’re done. Well, apart from the baking part that is, which you can omit entirely if you just want to eat the raw mixture (and I promise not to tell anybody if you do so).
- 175g unsalted butter
- 50g dark muscovado sugar
- 2 tblsp golden syrup
- 2 tblsp Bailey’s (or other Irish cream liqueur)
- 0.25 tsp fine salt
- 50g sunflower seeds
- 250g porridge oats (rolled oats)
- 25g dessicated coconut
- 50g dried cranberries or dried sour cherries
You’ll also need:
- A shallow baking tin – mine was 28cm x 18cm x 2cm deep – and parchment paper to line it
- Preheat the oven to 160C and line your baking tin with parchment paper.
- Place a small, heavy saucepan over a medium heat and add the butter, sugar, golden syrup, Bailey’s and salt. Heat until the butter and sugar have melted, stirring periodically.
- Meanwhile, place a small, heavy frying pan over a medium heat. Add the sunflower seeds and toast them, stirring frequently, until starting to brown – about 4-5 minutes.
- In a large bowl, whisk together the oats, coconut, sunflower seeds and dried fruit. Make a well in the centre and add the melted butter mixture. Mix to combine and scrape into your baking tin, flattening the mixture out and pressing it into the tin with a spatula or the back of a spoon.
- Bake in the centre of the oven until golden brown, around 20-30 minutes. Allow to cool in the tin before slicing into squares or bars and, if you don’t scoff the lot straightaway, store what’s left in an airtight tin.
- Of course you don’t have to add Bailey’s – substitute with cream or melted chocolate, leave out altogether or replace with another flavouring. You can also play around with the choice of dried fruit, nuts, seeds and/or chocolate chips.
- Makes around 27 6cm x 3cm flapjacks