Oaty maple and pecan flapjacks
- February 2019
- Makes 16 squares
- Hands-on time 15 min, oven time 25 min
This classic maple and pecan flapjack recipe champions one of nature’s sweetest treats: maple syrup. Filled with crunchy pecans and topped with a white chocolate and maple drizzle, these chewy squares make the ultimate teatime treat.
Or, how about these satisfyingly chewy flapjacks? They’re perfect for sharing with visitors over a cuppa, or as an after-school pick me up.
- 22.4g (10.8g saturated)
- 34.9g (13.5g sugars)
- 300g butter, plus extra to grease
- 150g demerara sugar
- 50g maple syrup
- 125g golden syrup
- ¼ tsp ground cinnamon
- 75g shelled pecans, toasted in a dry pan and chopped
- 300g rolled oats
- 200g jumbo oats
For the drizzle topping
- 25g white chocolate, chopped
- 2 tbsp maple syrup
- 1 tbsp shelled pecans, toasted in a dry pan and chopped
You’ll also need…
- 20cm square cake tin lined with non-stick baking paper
- Heat the oven to 150°C/130°C fan/gas 2. Put all the ingredients, except the nuts and oats, in a large pan with a pinch of salt and stir until melted. Add the nuts and oats and stir well with a wooden spoon to coat. Spoon the mixture into the lined cake tin, level the top, pressing down slightly, then bake for 25 minutes.
- Remove the tin from the oven and transfer to a wire rack. Score with 16 squares, then leave to cool completely in the tin.
- For the topping, put the chocolate and maple syrup in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water); heat until just melted, then stir and drizzle over the flapjacks. Sprinkle with chopped pecans, then cut into squares to serve.
Use other nuts instead of pecans, and/or dark chocolate in the topping.
Once cooled, the flapjacks will keep in an airtight container for up to 4 days.
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