I was recently sent a box load of teabags and loose tea from the lovely people at Adagio Tea as part of my mission to like tea. It’s been a bit of an ongoing quest of mine and so far I haven’t really found one that I’ve been truly blown away by. So I set them the challenge of sending me a mixture of flavours and blends to help me find 1, just 1, that I like.
And then it dawned on me, what if I used tea in a flapjack recipe… surely I’d have to like that!?!
I opted for Berry Blast from Adagio Teas which uses a blend of forest berries, hibiscus flowers and rose hips to create a subtle floral taste, and my goodness it just works. Next test is to try it as actual iced tea, because of course I’d like the flapjack version! Keep an eye out for my review of all of the teas soon.
In the meantime I hope you enjoy making this recipe and experimenting with different tea blends, let me know what you try 🙂
What’s In It?
- 1 Fruit Teabag of your choice
- 400ml Water
- 300g Oats
- 75g Unsalted Butter
- 75ml Honey
How Do I Make It?
Put the teabag in a container along with the water, cover and refrigerate overnight. Basically the longer you leave it to steep, the more flavoursome your flapjack will be.
The next day, take the teabag out of the water and give it a good old squeeze to ensure you get as many of those flavours out as possible.
Melt the butter in a saucepan and then add the honey and tea, giving it a good stir.
Remove the saucepan from the heat and stir in the oats until everything is well combined.
Spoon the oat mixture into a greased individual flapjack tin, this recipe makes about 12. Smooth off with the back of a spoon and bake in a moderate oven for 35 minutes. This mixture is slightly stodgier than other flapjack recipes, hence the longer baking time.
Leave to cool in the tin before carefully removing with a palette knife.
Serve with a hot cup of herbal tea or a cool glass of iced tea.
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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