Fig Flapjacks
Ready In: 50 mins
Serves: 16
Ingredients
- 175 g unsalted butter
- 175 g soft brown sugar
- 4 tablespoons golden syrup
- 1⁄2 orange, zest of, finely grated
- 325 g porridge oats (not instant)
- 150 g dried figs, chopped
Directions
- Preheat the oven 180C/350F/Gas 4.
- Prepare a tin (what size or what kind of preparation isn't detailed in the instructions) I used an 8" square baking dish, with foil, but no lubrication - based on previous oily flapjack experiences.
- In a pan, combine the butter, sugar, syrup and orange zest (and/or spices) over a medium heat, stirring until the butter has melted.
- Remove from the heat and stir in the oats and figs.
- Tip into the prepared tin, pressing firmly down.
- Bake for 40 minutes until deep golden and bubbling around the edges. The mixture will still be fairly soft in the centre, but will firm up when cooling.
- Leave in the tin until completely cold. Turn out onto a board and cut into 16 squares.
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