Monday 12 November 2012

Recipe: Cranberry and pistachio flapjacks.

115g butter
3 tbsp soft light brown sugar
2 tbsp golden syrup
Squeeze lemon juice
Small pinch salt (optional)
200g oats
60g dried cranberries
a handful shelled pistachios, chopped

Before you start, turn the oven on to 190C (less if you have a fan oven) and prepare a baking tin, either by greasing on by lining.  I use parchment, cut off the required amount, scrumple under a cold tap, open out and shake off the excess water, then place in the tin, pushing the paper into the corners.  When the mixture is in, it will hold the parchment in place.

Melt the butter in a large saucepan, then add the sugar and syrup.  Stir well until sugar is dissolved
Remove pan from the heat and add the remaining ingredients.
Stir well, then spread the mixture in the prepared tray until it is evenly distributed.

Bake in the oven for about half an hour until it is golden brown (about 30 mins)
Remove from the oven and carefully mark into bars - I made 16.
Leave in the tray to cool for a while, then lift the whole lot out by lifting the paper (if used)
Carefully finish cutting all the way through the mixture, then leave on a cooling rack to settle and firm up.

I know I have already posted this photo but it goes with the recipe.

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