National Baking Week 2024 - An alternative flapjack recipe
For National Baking Week this week, we thought we would give you a delicious recipe for flapjacks that uses some untraditional ingredients. Hopefully this will inspire you to think about what other grains can be used in your baking adventures!
Cranberry & Seed Multigrain Flapjack
Ingredients:
125g Unsalted Butter
100g Golden Syrup
100g Light Soft Brown Sugar
150g Porridge Oats
60g Mini Barley Flakes
60g Spelt Flakes
40g Pumpkin Seeds
30g Sunflower Seeds
50g Dried Cranberries
You will also require:
20cm square baking tin
Baking paper
Method:
- Fully line the 20cm square baking tin with baking paper
- Pre-heat the oven to 180ºC (160ºC Fan Assisted) Gas Mark 4
- In a large mixing bowl combine the porridge oats, mini barley flakes, spelt flakes, seeds and dried cranberries and set to one side.
- Add the butter, golden syrup and sugar to a pan and melt over a low heat.
- Add the melted mixture to the dry ingredients and mix until all the dry ingredients are coated.
- Spoon the mixture into the prepared tin and use the back of a spoon to smooth and flatten.
- Bake on the middle shelf of the pre-heated oven for 20 -25 minutes, until starting to firm. The mix may appear soft in the centre but will firm and set as it cools down.
- Once removed from the oven, mark the flapjack into squares and leave to cool in the baking tin.
- Once cold lift the flapjack out of the tray and peel away the baking paper. Cut into squares where marked.
- Store the flapjack in an air-tight container lined with additional baking paper.
Use the shorter cooking time for a chewy flapjack and the longer cooking time for a crisper flapjack.
Enjoy!