Tuesday, 4 September 2018

Sticky Date Flapjack

The Betty Stamp Sticky Date Flapjack Recipe

I had the loveliest comment from a fellow blogger Welsh and Wonderful who gave me a good kick up the bum as I hadn't written any recipes in a wee while.

I've been a busy bee, well...summer busy....I'VE BEEN TOO HOT OK!

I've been snaffling away my baked goodies instead of sharing them with the world! (Which is fine with William as he can then gobble them up quicker before I've had chance to take a bazillion photos of them!)

I'm obsessed with flapjack, I used to always chose it when going for a Ribena with my mum at the local shopping centre. I then recently discovered the M&S Belgian choccie flapjack, have you tried it?

Holy pants...it's derrrrlicious.

So thought I'd try out my own! And it was a GREAT SUCCESS!

I'll be making several batches next week and getting high off the sugar content once more! I feel like they're healthy because they've got dates in them...but let's face it...they're not.

Me no care.


The Betty Stamp Sticky Date Flapjack Recipe


Makes // 16 flapjacks
Prep time // 10 mins
Baking time // 25 mins


What you'll need//

x1 baking dish (8in x 8in)

180g unsalted butter
60g light brown sugar
6 tbsp golden syrup or honey
330g oats
1 tsp cinnamon
200g dried dates, chopped
handful mixed seeds


The Betty Stamp Sticky Date Flapjack Recipe


What to do//

Preheat oven to 170 degrees fan/375f and line a 8x8in baking dish with greaseproof paper.

In a small saucepan, heat your chopped dates on low with a splash of water for a few minutes. Mash dates into a spreadable smush! (technical term)

In a large saucepan, on a low heat, melt your butter and stir in sugar, golden syrup/honey and cinnamon until the sugar has dissolved.

Remove from the heat, pour in your oats and stir until it's all covered in sticky yumminess.

Evenly spread half the mixture at the base of the lined baking dish. Smush down hard with back of a tablespoon. Cover with layer of sticky dates :) then add the remainder of the oaty mixture. Repeat the smushing so the entire flapjack is well compact.

Sprinkle on your seeds.

Bake for approximately 25 minutes.

Leave to cool slightly before refrigerating for a couple of hours to help it solidify.

Slice up and enjoy for your 'elevenses' with a cup of iced coffee!


The Betty Stamp Sticky Date Flapjack Recipe


Enjoy you little flapjack fiends!

Betty x
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