Thursday, November 13, 2014

Maple Pecan Flapjacks

This is an autumnal spin on my standard flapjack recipe. The smells of the maple syrup and cinnamon permeating the air along with the smell of melted butter is so homey and warm that it never fails to bring a smile to my face. I was inspired to make these for a duvet day in honour of a friends birthday and they were just perfect. What could be better than lounging around in sweatpants, watching silly movies and having stupid conversations and eating sticky, chewy hearty flapjacks? They were a huge hit! Especially with the 

Makes 9-12

  • 225g butter,
  • 225g light brown sugar
  • 2tbsp golden syrup
  • 350g rolled oats (jumbo oats)
  • 50mls maple syrup
  • 200g toasted pecans, roughly chopped
  • 1tbsp cinnamon

Preheat the oven to 150 C and grease a 9" square tin
Spread the pecans evenly over a baking tray and pop into the oven for approx. 10 minutes, shaking once to turn
Melt the butter with the sugar and syrup in a saucepan over a medium-low heat,
stirring to avoid sticking and burning until the butter has melted completely
Add in the cinnamon and maple syrup
Remove from the heat and stir in the oats and pecans, ensuring they are well coated in the mixture
Spoon the mixture into the prepared tin and press down with the back of a spoon
Bake for 40-45 minutes, until golden on the top
Cool completely then cut into squares with a knife and remove from the tin (being careful not to break them up)

Also, if there are crumbs left over they make fantastic granola for your morning yoghurt!