My primary school never seemed to have a low in supply of flapjacks for pudding and the variety in terms of quality was just as abundant, sometimes soft and chewy as they should be (but not like toffee) or dry and hard as if the dinner lady (or lad) didn’t set the timer. Nonetheless I still enjoy flapjacks to this day (though as more of a snack than actual pudding) and thought I’d put my own spin the simple treat. Maple syrup goes really well with pecans (and walnuts too, though I can’t imagine why one would put it on bacon – do enlighten me if this is your desired way to use maple syrup) and the pecans add a lovely texture (roasting them brings out their flavour – 5 minutes at 180°C). This is something that can be knocked up in no time so really good if you have a busy schedule. As for me, I’m on summer holiday… =D
Maple & Pecan Flapjacks
Makes 10 bars
- 125g butter, cubed
- 90g light brown soft sugar
- 3 tablespoons maple syrup
- 250g rolled oats
- 40g pecans, chopped and roasted
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line an 8” square tin with non-stick baking paper. Place the butter, sugar and maple syrup into a saucepan and heat gently until the butter has melted and the mixture becomes syrupy.
Stir the oats and pecans into the syrupy mixture using a wooden spoon until it is evenly mixed then tip into the prepared tin. Spread evenly over the base of the tin pressing down with the back of a metal spoon to level the surface. Bake in the preheated oven for 20 minutes until golden.
Cool the cooked flapjack in the tin for 20 minutes before cutting into bars and transferring to a wire rack. Once cool store in an air tight container.