Pecan flapjacks

Pecan flapjacks
  • Serves icon Serves 6
  • Time icon Takes 10 min to make, 30 minutes to cook, plus cooling

Who doesn’t love a flapjack? Pecans give these a nice crunchy texture, while a little orange zest ensures they’re not too sickly. Irresistible!

Nutrition: per serving

Calories
449kcals
Fat
26.7g (14.6g saturated)
Protein
3.8g
Carbohydrates
33.2g (31.6g sugar)
Fibre
3g
Salt
0.1g
Calories
449kcals
Fat
26.7g (14.6g saturated)
Protein
3.8g
Carbohydrates
33.2g (31.6g sugar)
Fibre
3g
Salt
0.1g

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

  1. 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.
  2. 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.
  3. 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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Read what others say...

  1. 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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