Christmas-spiced clementine flapjacks
Recipe information
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Cooking:
20 min.
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Servings per container:
9
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Source:

Ingredients for - Christmas-spiced clementine flapjacks

1. 200g salted butter, cut into cubes, plus extra for the tin -
2. 200g golden syrup -
3. 200g soft light brown sugar -
4. 350g porridge oats -
5. 1 tsp mixed spice -
6. 1 tsp cinnamon -
7. 2 clementines, zested -
8. 50g sultanas -
9. 50g glacé cherries, chopped -
10. 4-5 clementines, peeled -
11. 50g caster sugar -

How to cook deliciously - Christmas-spiced clementine flapjacks

1. Stage

Heat the oven to 160C/140C fan/gas 3. Butter and line a 20 x 20cm square baking tin. Tip the butter, golden syrup and sugar into a saucepan. Stir for 5 mins or until the butter has melted and the sugar has dissolved. Tip the remaining flapjack ingredients into a large bowl and pour in the butter mixture. Stir to combine. Spoon the mixture into the tin and press down with the back of a spoon. Bake for 35 mins. Leave in the tin to cool completely.

2. Stage

While cooling, make the candied peel. Cut the peel into thin matchsticks and put in a saucepan with the caster sugar and 50ml water. Simmer gently for 5 mins, then leave to cool.

3. Stage

Top the flapjacks with the candied peel and leave to cool. Cut the flapjack into nine squares to serve.