Apple Cinnamon Flapjacks
Easy
These flapjacks have a wonderful apple flavour and are lightly spiced with cinnamon. These buttery flapjacks are perfect for lunchboxes, afternoon snacks or just as a tea time treat. We added sultanas to our recipe, but you could replace them with raisins, chopped dried apple, your favourite nuts, or simply leave them out.
PREP IN
5 MIN
COOK IN
35 MIN
SERVE
12-24
Apple Cinnamon Flapjacks
Easy
PREP IN
5 MIN
COOK IN
35 MIN
SERVE
12-24
Introduction
These flapjacks have a wonderful apple flavour and are lightly spiced with cinnamon. These buttery flapjacks are perfect for lunchboxes, afternoon snacks or just as a tea time treat. We added sultanas to our recipe, but you could replace them with raisins, chopped dried apple, your favourite nuts
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Ingredients
- 300g chopped cooking apple (2-4 depending on size)
- 175g butter
- 150g golden syrup
- 150g light soft brown sugar
- 500g oats
- 100g sultanas (or 50g chopped dried apple)
- 1 ½ tsp cinnamon
Method
- 1. Pre-heat oven to 180°C / 160°C fan and line a 20x20cm (8x8 inch) square tin or dish with parchment paper.
- 2. Place ¾ of the apple in a small saucepan with a small splash of water, place over medium heat to cook, stirring occasionally. When apple starts to soften, continue cooking and mash with a fork. Add the remaining apple and cook for 2-3 minutes to soften. Remove from heat.
- 3. Place butter, syrup and sugar in a medium sized saucepan and place over medium heat to melt together, stirring occasionally. Once sugar has melted, mix well and remove from heat.
- 4. To the melted butter mixture add the oats, sultanas (or other inclusions) and cinnamon. Stir well with a large spoon to mix through. Finally, stir in the cooked apple.
- 5. Spoon into the prepared baking tin and flatten with the back of a large spoon or spatula.
- 6. Bake in the pre-heated oven until golden, 30-35 minutes.
- 7. Remove from the oven and leave to cool completely in the baking tin on a wire rack.
- 8. Once cool, remove from the dish and cut into portions with a sharp knife.
- 9. Keep in a sealed container at room temperature for about 3 days, about 5-7 days in the fridge, or freeze for up to 3 months in a freezer bag.
