I have been meaning to post the recipe to these for quite some time now - as far as I am concerned they are the best flapjacks I have ever tasted: sticky, chewy, spicy, rich and with a little crunch around the edges if you cook them for long enough (which I ensure that I do since that is absolutely my favourite bit). I love regular flapjacks too (which you can make from this recipe too - just leave out the fruit and spices), but for something that tastes a bit more grown up I suggest you give these a try. They took a bit of perfecting but I got there in the end...
Spiced Fruit Flapjacks
225g butter (I prefer to use lightly salted butter)
225g demerara sugar
75 golden syrup
300g whole oats
2 teaspoons ground cinnamon
1/2 teaspoon ground mixed spice
150g mixed dried fruit (I use 50g each of raisins, sultanas & cranberries, but whatever you have in the house will do just fine)
1. Line a deep sided tin (mine is 24cm x 24cm x 5cm ) with baking parchment - it is best to cut a large square, enough to reach up the sides of the tin, and just fold it around the edges and corners rather than lining the base and sides separately. The mixture is very runny when it is in the oven and this way it won't leak. Pre-heat the oven to 160 degrees.
2. Melt the butter, syrup, sugar and spices in a saucepan, stirring occasionally, until the sugar has dissolved and the mixture is all combined.
3. Next add the dried fruit to the mixture - stir for a minute or so to allow the fruit to absorb the syrup and plump up, then stir in the oats. It will look like there is barely enough syrup to cover the oats, but don't worry - any more and the flapjacks will not set properly. Make sure all of the oats are coated with the syrup mixture and then pour the lot into the lined tin. Using the back of a wooden spoon press the oats firmly down into the tin and even out the surface.
4. Bake for 30-35 minutes until they are golden brown and bubbling.
5. Let them rest in the tin for about 30 minutes or so, or until they start to hold their shape and the syrup is no longer runny. I then find it easiest to then carefully lift the whole lot out of the tin (baking parchment and all), and cut it into squares or slices on the paper before transferring them onto a wire rack to cool (this time without the paper).
6. Once this is done the only thing left to do is to gobble them up!