I’ve put this in my “store-cupboard cookery” section of the blog. I know that you might not be as weird as me and have porridge oats and nuts hanging about in your store-cupboard, but hear me out. This is either a great flapjack recipe where you can use up random things from your baking cupboard, or a really adaptable baking idea which allows you to go and buy whatever is cheap and cheerful or on offer and incorporate it into a basic recipe!
Here’s how it works, and hopefully this will encourage you to adapt your own recipes too!
- 135g butter
- 120g light brown sugar (or other sugar if you don’t have any!)
- 2 tbsp honey or golden syrup (I prefer the latter)
- 45ml double cream (optional)
- 1/2 tsp vanilla extract
- 280g nuts, seeds or/and dried fruits (e.g. pistachio, flaked almonds, pine nuts, sunflower seeds, sesame seeds, chopped hazelnuts….)
- 160g porridge oats (or part replace oats with desiccated coconut)
Melt the butter, sugar & honey together in a pan, bring to the boil. Add the cream & vanilla if you’re including them, cook for another minute stirring everything together.
Mix all the rest of the dry ingredients (nuts, berries, oats, etc.) in a bowl, then pour over the melted butter mixture and stir everything together.
Finally all you do is bung it in a greased/lined/silicone tin, and bake at 170 degrees C for about 12-15 minutes. The important thing with flapjacks is taking them out while they’re still soft – they’ll firm up as they cool, and we all love uber-gooey flapjacks!