Hazelnut flapjack
Background
This Hazelnut flapjack is a very simple recipe, ideal snack for lunch-boxes, picnics or go well with your morning coffee or afternoon tea. I used dairy-free spread instead of butter and sometimes I use other nuts such as almonds, cashew or walnuts. You can also mix in some dried fruits, if liked!
Ingredients
- 200g rolled oats
- 100g chopped hazelnuts
- 50g whole wheat flour
- 100g butter or dairy-free margarine
- 2 Tbsp golden syrup
- 75g light cane sugar
Instructions
- Preheat the oven to 180°C.
- Finely chop the hazelnuts then mix with the flour and oats.
- Heat the butter with the golden syrup and sugar. When the sugar is melted, take it off the stove and pour over the cereal mixture. Combine well with a flat wooden spoon.
- Grease & line a 23 cm square baking tin, then spoon the batter into it, spreading out evenly. Using a spoon press down the mixture.
- Bake for about 20 minutes until golden brown – be careful not to burn the top!
- Allow the tin to cool, then lift the cake out and let it cool completely before slicing into flapjack with a sharp knife. Keep the flapjacks in an airtight container.
Categories
- Meal Type: - Bake - Breakfast - Brunch - Everyday - Kids Food - Quick & Easy - Snacks
- Occasions: - Bonfire Night - New Year - Parties - Picnic
- Ingredients: - Nuts & Seeds - Whole grains
- Health and Diet: - Combination - Dairy Free - Vegan
- Skill Levels: - Easy
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