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Sticky Date Flapjacks

Sticky Date Flapjacks

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Sticky Date Flapjacks

Variation

For plain flapjacks, leave out the dates.

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Instructions

  1. 1

    Preheat the oven to 160°C (325°F/Gas 3). Line a square cake tin with baking parchment. Place the dates and bicarbonate of soda in a pan with enough water to cover, simmer for 5 minutes, then drain, reserving the liquid. Whiz to a purée in a blender with 3 tablespoons cooking liquid, then set aside.


  2. 2

    Melt the butter, sugar, and syrup together in a large pan, stirring until the mixture forms a smooth sauce (you might need to give it a quick whisk to bring it together). Stir in the oats, then press half the mixture into the base of the tin.


  3. 3

    Spread the date purée over the top of the oats, then spoon the remaining oat mixture over the top, gently easing it over the dates. Bake for 40 minutes, or until golden brown. Leave to cool in the tin for 10 minutes, then mark into 16 squares. Leave to cool completely in the tin before serving.


Ingredients

  • 200g stoned dates (medjool are best), chopped
  • ½ tsp bicarbonate of soda
  • 200g butter
  • 200g light soft brown sugar
  • 2 tbsp golden syrup
  • 300g oats

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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