Hazelnut flapjack
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
Method
- 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.