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Coffee & walnut flapjacks

Coffee and walnut flapjacks

Coffee & walnut flapjacks

Name: Coffee & walnut flapjacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 20
Cuisine: British
Ingredients: 280g butter; 85g dark brown soft sugar; 100g golden syrup; 100ml espresso or strong coffee; 100g bag walnut pieces; 175g whole porridge oats; 175g rolled porridge oats; 100g plain flour; 75g butter; 3 tbsp hot strong coffee or espresso; 350g golden icing sugar; 20 walnut halves plus 2 tbsp finely chopped walnuts; walnut half

Good Food team

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Makes 20

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling

A star rating of 4.3 out of 5.17 ratingsRate

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Sticky and syrupy, these grown-up flapjacks will satisfy your cravings with a coffee and walnut twist that's sure to please

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

280g butter
85g dark brown soft sugar
100g golden syrup
100ml espresso

or strong coffee
100g bag walnut pieces
175g whole porridge oats
175g rolled porridge oats
100g plain flour

For the icing

75g butter
3 tbsp hot strong coffee

or espresso
350g golden icing sugar
20 walnut halves

plus 2 tbsp finely chopped walnuts
walnut half

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Nutrition: per flapjack

kcal362
fat21g
saturates9g
carbs37g
sugars23g
fibre2g
protein5g
salt0.3g

Method

step 1

Heat oven to 190C/170C fan/gas 5 and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a pan with the sugar, syrup and coffee. Stir in the walnuts, porridge oats and flour with a pinch of salt. Press evenly into the tin and bake for 25 mins, then leave to cool.
step 2

Meanwhile, make the icing. Melt the butter into the coffee, then stir into the icing sugar to make a smooth icing. Once the flapjacks have cooled to room temperature, spread over the icing. Carefully space out your walnut halves, then scatter over the finely chopped walnuts to finish. Leave until the icing is set and firm – you can pop in the fridge to speed up this bit if you like. Will keep in an airtight container for a week.

Recipe from Good Food magazine, January 2016

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A star rating of 4.3 out of 5.17 ratings

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