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Saturday, 24 March 2012

Fruit & Spice Flapjack Bars



This morning, I was making a lemon drizzle cake to take to a friend's party tonight, and decided to mix up something else while it was in the oven.

I had a spare lemon from the lemon cake, and a bag of toasted coconut flakes just waiting to be used; an interesting combination that I thought would go well with some dried fruit and nuts. These could just as easily have been added to cookie dough, but I've made a lot of cookies lately (and will be doing loads more in about a week) so for a change I went for flapjack. This is a close cousin of the apple & raisin flapjack recipe I posted a couple of years back, but although the base is the same, the result is quite different. (By the way, I know 'flapjack' is used to mean something quite different in the States, but I don't know what you'd call these kind of bars. Anyone?)

fruit & spice flapjack


Fruit & Spice Flapjack
Makes 24

325g butter (for Americans: that's 2½ sticks)
1 cup soft brown sugar
½ cup (8tbsp) golden syrup
1 cup toasted coconut flakes
7 cups rolled oats
2tsp mixed spice
zest of one lemon (finely chopped)
½ cup raisins
½ cup dried cranberries
½ cup glace cherries (quartered)
½ cup almonds (roughly chopped)

  1. Preheat the oven to 190°C.

  2. Melt the butter, sugar, and golden syrup in a large glass bowl (I find the quickest way is to heat for 4mins in the microwave, on high power).

  3. While the butter is melting, measure and chop the other ingredients.

  4. Add about half of the oats, the spices and the lemon zest, into the melted butter mixture. Stir until the oats are coated in butter.

  5. Add the fruit (unsticking any that have stuck together in the packet), almonds, and coconut. Mix thoroughly.

  6. Add the remaining oats and stir until all the oats are coated in the butter mixture (i.e. no remaining white patches). The other ingredients should be fairly evenly distributed by this stage.

  7. Line a 25x35cm, deep-sided tray with greaseproof paper, and press the mixture into the tray, smoothing with a spatula to ensure approximately even depth.

  8. Bake for 20 minutes, or until the surface is golden brown.

  9. Allow to cool in the tray until they are set hard enough to cut, then slice up and move to a wire rack to cool.


9 comments:

Rachel said...

Ooh, now my mouth is watering...!

emma said...

I always assume that when Americans refer to 'granola bars' they mean something very similar to what we call flapjacks.

Elle said...

These look amazing! Emma is correct. In the states, we would call a bar like this a granola bar.

Velva said...

This looks really good! Enjoy your evening.

Velva

Charlotte said...

Oooooh, Rachel! Thanks for another great recipe--this one looks delish. Love the addition of the coconut flakes. Will have to try these!

Elizabeth Braun said...

My mum loves making her lemon drizzle cake. I'd love to bake things like that myself, only Sir is weight conscious and I'm not supposed to eat much sugar, refined flour etc (says she munching Cadbury's Choccos whilst typing!!), so I don't often. I think I'll do individual heart shaped cakes for our anniversary again this year though. I use a vegan baking book (no need to fret about half an egg etc) and use a third of the full recipe. Each small heart tin holds the dough for 2 regular buns/cupcakes. Roll on June!!=)

rosaria said...

They look simply delicious!
And yes, granola bars would be what we call these.

becky said...

Have you published a cookbook yet? You are quite the baker!!!

Slamdunk said...

I could sure go for this Rachel. Thanks for sharing.

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