This is our final flapjack recipe of the year (there will be more in the new year, don’t you worry!) and as a nod to Christmas and as a present to you, our lovely loyal readers, we’ve come up with these super cute fruit and nut flapjack presents.
These will be the tastiest presents you unwrap on Christmas Day…if they last that long of course!
What’s In It?
- 500g Porridge Oats
- 250ml Honey
- 200g Unsalted Butter
- 75g Pistachios
- 75g Dried Cranberries (plus a few extra to decorate)
- White chocolate (to decorate)
How Do I Make It?
Melt the butter and honey in a saucepan over a moderate hob. When it’s melted, add the pistachios and dried cranberries then remove from the heat and stir in the porridge oats, making sure everything is completely coated in the syrup.
Pour the mixture in a shallow baking tin and pat down until smooth. Place in a moderate oven for approximately 20-25 minutes.
Remove from the oven and using a sharp knife mark out squares in the flapjack, then leave to cool in the tin. When cool, go over the lines and then remove with a palette knife.
Melt some white chocolate in a bowl over a saucepan of boiling water. Pour the chocolate into an icing bag and pipe out lines across the flapjack squares to look like the ribbons of a present. Finish off with a dried cranberry.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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