Pecan flapjacks

Name: Pecan flapjacks
Yield: Serves 6
Cuisine: British recipes
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

Published: 30 Apr 12
Updated: 18 Mar 24

Test kitchen approved

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!

Serves 6
Takes 10 min to make, 30 minutes to cook, plus cooling

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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.

Recipe from May 2012 Issue

Nutrition

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

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Pecan flapjacks

Ingredients

Method

Nutrition

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