Posts Tagged With: maple syrup

Gooey Toffee Apple Flapjacks

Hurray, Autumn is upon us again! As corny as it sounds, is there anything more heart-warmingly lovely than taking a quiet pink-cheeked walk in the September/October sunshine amidst a crisp breeze while taking in all the gorgeously coloured leaves, fallen apples and shiny conkers underfoot? It’s at this time of year that I’m glad I can walk to work, and recently I haven’t been able to resist stopping to take photos on the way as my scenic route looks particularly stunning of an autumnal morning.

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Most importantly, Autumn marks the arrival of one of my favourite things – scrumping season! My mum and I did our usual ritual of venturing out to the nearby fields on the first Saturday in September and came back with a glorious bounty of apples, blackberries and plums. The majority of the berries and some of the apples were used to make vast quantities of my beloved blackberry, apple & cinnamon jam, but it wouldn’t be right to not keep a few aside for some baking.

The scrumped apples have made a delicious addition to various recipes that I’ve tried, including Waitrose’s spiced apple & walnut blondies and my go-to Weetabix loaf. However, I think my favourite 2016 Autumn apple creation has to be these toffee apple flapjacks. They’re squidgy, sweet and sharp, and remind me of a cross between a flapjack and a crumble – perfect for a chilly evening. They’re also yummy served warm with custard.

For another wonderfully autumnal treat where apples are the star, why not check out my Autumn Bliss cake?

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INGREDIENTS – makes 15 flapjacks

  • 130g/4.5 oz butter or margarine
  • 170g/6 oz brown sugar
  • 3 tbsp maple syrup
  • 255g/9 oz oats
  • 2 eating apples, peeled, cored and chopped into chunks about the size of a 10p piece
  • 60g/2 oz mini toffee/fudge pieces (I used Aldi’s mini salted caramel fudge pieces), or larger toffees/fudges chopped into small pieces
  • 1 tsp cinnamon

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METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tray with parchment paper.
  2. Put the butter/margarine, sugar and maple syrup in a heatproof bowl and melt together in the microwave in blasts of 1 minute until smooth, stirring at each interval. Alternatively, melt together in a pan on the hob over a low heat, stirring regularly.
  3. Stir the oats, apple chunks, toffee/fudge pieces and cinnamon into the liquid mixture until thoroughly coated.20161008_132436.jpg
  4. Pour the mixture into the prepared baking tray and place in the oven for around 15-20 minutes, or until slightly golden at the sides.
  5. Leave the flapjacks to cool on a wire rack and then slice into squares with a sharp knife.
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