Hot Cross Bun Flapjacks

It’s nearly Easter, a time when we see fit to consume more than our bodies worth of chocolatey goodness, so I’m sure you’re probably thinking ‘Oh she’s bound to do a chocolate egg flapjack’. And you’d be right, I did think about doing that, but it seemed a bit obvious, so instead I’ve done a twist on another Easter favourite, the hot cross bun, and come up with my recipe for Hot Cross Bun flapjacks.

These hot cross bun flapjacks use lots of spice and fruit to capture the very essence of a good hot cross bun and as an added bonus, just as Easter eggs contain more goodies inside, I have filled them with a golden ball of marzipan.

Let me know what you think!

What’s In Hot Cross Bun Flapjacks?

450g Porridge Oats
250g Mixed Dried Fruit
200g Unsalted Butter
200ml Honey
Zest and Juice of 1 Orange
Zest of 1 Lemon
1 Tbsp Ground Mixed Spice
75g Marzipan (rolled into 12 balls)

How Do I Make Hot Cross Bun Flapjacks?

Put the butter, dried fruit, honey, orange zest and juice, lemon zest and mixed spice into a saucepan and heat until everything has melted together and the fruit starts to plump up.

Remove the saucepan from the heat and stir in the porridge oats until they are completely covered in the buttery syrup.

Spoon roughly 1 dessert spoonful of mixture into each cup of a greased 12 hole muffin tin and pat down to compact. Place a ball of marzipan in the centre of each cup and then top with another dessert spoonful of the flapjack mixture, making sure the marzipan is completely hidden.

Bake in a moderate oven for 20 minutes, then remove and allow to cool in the tin.

Once the Hot Cross Bun flapjacks are completely cooled, carefully remove from the tin and pipe your cross over the top.

TOP TIP – I used coconut oil to do my crosses, as I had a few handy squeezy sachets of coconut oil left in my cupboard – it works really well, but just remember it won’t last long, as the oil will start to melt. Alternatively, you could use flour and water to form a paste, which is what traditional hot cross bun recipes use, or if you don’t mind the extra sugar content you could use icing. Well…it is Easter!

FLAPJACK FANS

I’ll be taking a well earned break next week so there won’t be a #FlapjackFriday recipe next Friday. But don’t you worry, I will be back with more egg-tremely egg-citing egg-travagent flapjack recipes the following Friday.

OK…enough of the egg jokes!