Recipe: Apple and fig flapjacks
These flapjacks are a bit crumbly and won’t be as stickily rigid as their counterparts, but they are tasty, and easy to make all the same
Cooking Time: 55 mins
- 450g Bramley or similar apples
- Squeeze of honey or maple syrup
- Zest and juice of 1 lemon
- 100g dried figs, roughly chopped
- 50g raisins
- 140g butter
- 50g light muscovado sugar
- 140g golden syrup
- 270g oats
- Good pinch cinnamon
- 2 tbsp nuts, roughly chopped
I used a tin that measured 30cm x 21cm. Heat an oven to 190 degree/gas 5. Peel, core and chop the apples and put in a saucepan with the honey, lemon zest and juice, dried figs and raisins, as well as a splash of water.
Cook over a gentle heat with a lid on for about 15 minutes, until the mixture is quite dry and soft. You may need to remove the lid halfway through if you feel the water is not evaporating.
Heat the butter with the muscovado sugar and golden syrup until melted and runny. In a large bowl, mix the oats, cinnamon and nuts, then pour the runny golden syrup mixture onto the oats and mix well with a spatula.
Line a tin with parchment paper and spread half the oat mixture on to the tin. Spread the apple mixture over and then top with the remaining oats. Bake in the oven for about 30 minutes until starting to go golden brown. Cool down and then slice into squares and serve.