Guess what? It’s Pimms o’clock and that means only one thing… Pimms Flapjacks!
Taking everyone’s favourite Summer tipple, I’ve created the ultimate #FlapjackFriday recipe that’ll have you dreaming of hammocks, paddling pools and getting sozzled on the decking. The flapjack base is infused with Pimms, but the thing that really makes these so darn delish is the strawberry Pimms jam on top. Chin chin old chap!
What’s In It?
- 250g Oats
- 100g Unsalted Butter
- 100ml Maple Syrup
- 50ml Pimms
Pimms Strawberry Jam
- 100ml Pimms
- 4 Strawberries
- 2 Slices of Cucumber
- 2 Slices of Lemon
- 2 big Mint Leaves
- 2 tbsp Maple Syrup
- 2 tsp Chia Seeds
- 9 Slices of Mini Cucumber
- 9 Small Mint Leaves
- 2 Slices of Lemon
- 2 Strawberries
How Do I Make It?
Ideally you should make the Pimms jam the day before you intend to make the flapjacks, as it gives it a chance to fully absorb all of the delicious flavours. Pour 100ml of Pimms into a saucepan along with 2 tbsp of maple syrup, finely diced strawberries, quartered cucumber slices, quartered lemon slices, mint leaves and chia seeds.
Simmer for about 10 minutes, so that the alcohol has time to burn off, then take off of the heat and remove the lemon, cucumber and mint leaves. The chia seeds will stick to them so you will need to use a spoon to scrape them off as much as you can.
Blend the remaining mixture, pour into a sealed container and leave in the fridge overnight.
To make the flapjacks, melt the butter in a saucepan then add 50ml of Pimms and 100ml of maple syrup and leave to simmer for about 5 minutes.
Remove from the heat and stir in the oats until well coated.
Spoon into 9 holes of a 12 hole cupcake tin and bake at 160ºC for 15 minutes.
Leave to cool in the tin before removing.
Top with a generous spoonful of Pimms jam and decorate with ALL the fruit!
TOP TIP – it’s a no brainer really, eat these with a giant jug of Pimms!
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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