Pecan flapjacks

Ingredients

150g unsalted butter, plus extra for greasing
125g soft light brown sugar
6 tbsp golden syrup
Grated zest of 1 orange
175g porridge oats
25g pecans, finely chopped

Ingredients

150g unsalted butter, plus extra for greasing
125g soft light brown sugar
6 tbsp golden syrup
Grated zest of 1 orange
175g porridge oats
25g pecans, finely chopped

Method

Preheat the oven to 180°C/ fan160°C/gas 4. Butter a 25cm x 16cm cake tin or baking tray. Heat the butter, sugar, syrup and orange zest in a pan until the butter has melted.
Stir in the oats and pecans until fully incorporated. Tip the mixture into the prepared tin and bake for 25-30 minutes until golden and turning crisp at the edges.
Cool in the tin for 10 minutes, then cut into squares while still warm and turn out onto a wire rack to cool completely. Wrap in baking paper and pack in a pretty tin.

Method

Preheat the oven to 180°C/ fan160°C/gas 4. Butter a 25cm x 16cm cake tin or baking tray. Heat the butter, sugar, syrup and orange zest in a pan until the butter has melted.
Stir in the oats and pecans until fully incorporated. Tip the mixture into the prepared tin and bake for 25-30 minutes until golden and turning crisp at the edges.
Cool in the tin for 10 minutes, then cut into squares while still warm and turn out onto a wire rack to cool completely. Wrap in baking paper and pack in a pretty tin.

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Margaret Bevans says:

14th Mar 2017 at 7:59 pm

An unusual flapjack recipe, with the addition of orange rind, but it works – really good! I used 40g of pecan nuts.

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Elizabeth Burke says:

5th Jun 2015 at 8:27 pm

Easy to make, delicious and can also use it as a base to add dried fruit or other nuts for a change. l make flapjacks to take camping and on hiking trips – so this recipe reminds me of holidays!

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