Buttery, soft, and chewy. These Fruity Flapjacks are a classic combination of oats and dried fruits that won't fall apart when baked.
For this recipe I used the Easy Flapjack Recipe and added mixed dried fruits and glace cherries. You can mix and match them as you wish.
How to Make Fruity Flapjacks
Get the oven on in plenty of time. Make sure it's up to temperature before you start baking. I always recommend using an oven thermometer.
Grease and line a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1inch deep with baking parchment. The baking times may differ if you use a different sized tin.
Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted.
Do Not Boil the Mixture. This will make the flapjacks hard and difficult to eat.
Remove the pan from the heat and stir in the raisins, currants, sultanas, Chopped cherries and Chopped Mixed Peel. Mix thoroughly.
Add the flour, salt and oats. Mix thoroughly until everything is covered in the syrup mixture
Spread the mixture evenly and firmly into the prepared tin, you will find the batter to be a little firmer than the Easy Flapjack recipe.
Pressing the mixture down firmly will help prevent the flapjacks from turning out crumbly often causing them to fall apart.
Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.
Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble before they set.
Leave to cool completely, before slicing into bars. You can place them in the fridge for a while if you want to speed up the cooling process.
Why This Recipe Works
- Keep in an airtight container wrapped in baking parchment. This will help to keep them moist
- The baking times may differ if you use a different sized tin.
- Do not boil the mixture when melting the butter, sugar and syrup. This will make the flapjacks too hard to eat.
- The added flour helps give the flapjacks a chewy texture.
Fruity Flapjack Recipe
Equipment
- Baking Parchment
INGREDIENTS
- 170 grams butter
- 110 grams soft brown sugar or demerara sugar
- 60 grams golden syrup
- Pinch of salt
- 225 grams Porridge Oats not jumbo oats
- 50 grams plain flour
- 50 grams Raisins
- 50 grams currants
- 20 grams sultanas
- 30 grams Glace Cherries (rinsed and chopped
- 30 grams Chopped Mixed Peel.
Instructions
- Preheat the oven to 180c fan assisted
- Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
- Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
- Remove the pan from the heat and stir in the raisins, currants, sultanas, Chopped cherries and Chopped Mixed Peel. Mix thoroughly.
- Add the flour, salt and oats
- Mix thoroughly until everything is covered in the syrup mixture
- Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
- Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.
- Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
- Leave to cool completely, before slicing into bars.
- Keep in an airtight container.
Notes
- Keep in an airtight container wrapped in baking parchment. This will help to keep them moist
- The baking times may differ if you use a different sized tin.
- Do not boil the mixture when melting the butter, sugar, and syrup. This will make the flapjacks too hard to eat.
- The added flour helps give the flapjacks a chewy texture.
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