Christmas-spiced clementine flapjacks
- Esther Clark
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Serves 9
Easy
Prep: 20 mins
Cook: 35 mins
A star rating of 5 out of 5.1 ratingRate
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Get into the spirit with these festive flapjacks, packed with citrus, spices, dried fruit and glacé cherries, topped with homemade candied peel
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g salted butter
cut into cubes, plus extra for the tin
-
200g golden syrup
-
200g soft light brown sugar
-
350g porridge oats
-
1 tsp mixed spice
-
1 tsp cinnamon
-
2 clementines
zested
-
50g sultanas
-
50g glacé cherries
chopped
For the candied clementine peel
-
4-5 clementines
peeled
-
50g caster sugar
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Nutrition: Per serving
- kcal549
- fat22g
- saturates12g
- carbs82g
- sugars51g
- fibre4g
- protein5g
- salt0.6g
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Method
-
step 1
Heat the oven to 160C/140C fan/gas 3. Butter and line a 20 x 20cm square baking tin. Tip the butter, golden syrup and sugar into a saucepan. Stir for 5 mins or until the butter has melted and the sugar has dissolved. Tip the remaining flapjack ingredients into a large bowl and pour in the butter mixture. Stir to combine. Spoon the mixture into the tin and press down with the back of a spoon. Bake for 35 mins. Leave in the tin to cool completely.
-
step 2
While cooling, make the candied peel. Cut the peel into thin matchsticks and put in a saucepan with the caster sugar and 50ml water. Simmer gently for 5 mins, then leave to cool.
-
step 3
Top the flapjacks with the candied peel and leave to cool. Cut the flapjack into nine squares to serve.
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A star rating of 5 out of 5.1 rating
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