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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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g rolled oats
  • 100 g chopped hazelnuts
  • 50 g whole wheat flour
  • 100 g butter or dairy-free margarine
  • 2 Tbsp golden syrup
  • 75 g light cane sugar

Method
 

  1. Preheat the oven to 180°C.
  2. Finely chop the hazelnuts then mix with the flour and oats.
  3. 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.
  4. Grease & line a 23 cm square baking tin, then spoon the batter into it, spreading out evenly. Using a spoon press down the mixture.
  5. Bake for about 20 minutes until golden brown – be careful not to burn the top!
  6. 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.