Sticky Date and Walnut Flapjacks

I often crave something sweet and these yummy bars are not as sinful as some treats are. Well not when you pack them full of scrumptious dates, they could contain one of your five a day. (and that's pretty healthy, isn't it?) Ok maybe not! Enjoy with a nice hot cup of tea/coffee/cocoa. Yum!

Recipe adapted from here.

Walnuts and dates are my favourite flavour combination. Like peanuts and caramel, they were made for each other but you can add any dried fruits or nuts to these flapjacks. Raisins, prunes, figs and apricots, the options are endless. Peanuts are a lovely addition also. You can omit the nuts if you want, just add an extra 50g of rolled oats or dried fruit. I have made a smarties version of these as a treat for my little ones and they were gone the day I made them!

Ingredients:
125g Soft brown sugar
125g Butter
3 tablespoons Golden syrup (you can add more if you want stickier flapjacks)
200g Rolled (porridge) oats
50g Chopped walnuts 
50g Chopped dried, stoned dates

Method:
  1. Heat oven to 180C 
  2. Line an 8" / 20cm square tin with baking paper and set aside.
  3. Melt the sugar, butter and syrup over a low heat, stirring. Allow to boil for a few minutes. Ensure the sugar has melted and the mixture isn't grainy.
  4. Take off the heat and add the rolled oats, fruit and nuts and mix well.
  5. Pour in your tin and press down on the mixture with the back of a spoon. Cook in the oven for 10-15 minutes until the edges begin to turn brown. If you like your flapjacks crispier just leave in the oven for an extra few minutes.
  6. Allow to cool completely before cutting into squares. (I know it's tempting but they will be crumbly and won't hold their shape if you cut them when warm)

I drizzled the top with melted white chocolate (just to pretty it up). These will keep well for one week in an airtight container.

What do you put in your flapjacks?

Bee
xxx





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Bee
xxx

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Copyright © 'A Rose Tinted Kitchen' 2013 All Rights Reserved. It takes a lot of time developing, testing and photographing my recipes but seeing them pop up on other blogs makes it all worth it. Just remember to please provide a link back to my recipe. Thanks and happy baking!

Bee
xxx