Golden orange & walnut flapjacks

Golden orange & walnut flapjacks

Enjoy a tasty treat with golden orange & walnut flapjacks

Difficulty and servings

Easy

Cuts into 12 pieces

Preparation and cooking times

Takes 45-55 minutes

Method

  1. Preheat the oven to 180C/gas 4/fan 160C and generously butter a 28 x 8cm shallow baking tin. Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, walnuts and orange zest. The mixture should be quite soft.
  2. Tip the mixture into the baking tin and level it off. Bake for around 30 minutes or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.
  3. Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 12 pieces. They will keep in an airtight tin for up to a week.

Per serving

455 kcalories, protein 7g, carbohydrate 60g, fat 22 g, saturated fat 12g, fibre 4g, salt 0.12 g

Recipe from Good Food magazine, February 2003.

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Latest comments and suggestions

  • 15 November 2007

    Hilary V Bri commented on this recipe

    ? the tin size 28x8cm is their such a size made Regards hilary2147

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  • 23 November 2007

    nikkisfood rated this recipe

    5 stars

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  • 28 January 2008

    cecilee commented on this recipe

    hilary2147, in reply to the tin size! i finally found one after much hunting in woolworths suprisingly!£3.49 bargain.

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  • 01 June 2008

    Mark rated and commented on this recipe

    5 stars

    Needed a variation on this so changed Golden Syrup for Maple Syrup, used Tesco Finest Oats as they were beautiful whole flakes rather the the cheaper oats dust, changed chopped walnuts for Pecan Nuts chopped into chunky pieces, changes 20% of sugar weight for Muscovado Dark, also found the oven temp far to high so halved in fan oven for same time and this was ideal, did not burn, came out beautiful and chewey, did not use Marmalade, didn't need it after all the changes, family are now addicted, yum

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  • 20 August 2008

    yummy commented on this recipe

    Well, if the flapjacks taste even half as good as the mixture, i'll be thrilled! let u know in half an hour!

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  • Binder photo Sue

    03 October 2008

    Sue commented on this recipe

    What makes the flapjack have a 'chewy' texture? Is it the golden syrup? I find that my flapjacks are always too hard.

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  • 01 November 2008

    Lorraine rated and commented on this recipe

    5 stars

    Made these today using a 28 X 18 cm swiss roll tin, which was just the right size for the mixture - there is a typo in the recipe which says 28 X 8. These are the most delicious flapjacks I have ever made. I followed the recipe exactly (using tin as above) and they were perfect. Make sure the flapjacks have cooled completely before trying to get them out of the tin, otherwise they crumble.

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  • 15 March 2009

    flower rated and commented on this recipe

    4 stars

    Made these with a friend and her son, but had a trial run before hand. First time round I found them far too sweet so decided to reduce the sugar to 220g. Second time around they were absolutely perfect!! Between 4 of us we demolished the lot in one afternoon!!

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  • 26 March 2009

    JontyK19 rated and commented on this recipe

    5 stars

    Delicious and keep very well.

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  • 11 May 2009

    sarah commented on this recipe

    flapjacks i've made before have gone really hard quickly, but these are still soft and chewy days later. Only problem i had was getting them out of the tin, may line it next time.

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  • 21 May 2009

    Lorraine commented on this recipe

    Just made these again for colleagues at work. Left off the marmalade glaze as that is rather sweet for some tastes. Everyone wanted the recipe. I cook these in a 28 X 18 Swiss roll tin (see my comment earlier) but you need to put it on a baking tray as the mixture overflows just a bit. Agree with Sarah that getting them out of the tin can be difficult, especially the first one, but if you leave them overnight to cool it is much easier.

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  • 25 May 2009

    Elena rated and commented on this recipe

    5 stars

    Used a bit less sugar (about 220g) and they turned out brilliant. Very tasty and lovely and chewy....can't imagine them lasting very long!

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  • 16 June 2009

    Emma commented on this recipe

    Will be trying these soon, but I wish recipes with golden syrup would measure it in tbsp, it's so much easier than pouring into scales and then trying to get it all out again!!

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  • 25 June 2009

    Emma commented on this recipe

    Me again. Got all the ingredients, but gosh that is a lot of butter!! Has anyone tried to reduce the butter. I'm sure it's the butter which helps with the chewiness etc. ....but a whole pack?!

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  • 28 July 2009

    Ruthles commented on this recipe

    Suggestion for Emma, measuring gooey stuff like syrup is best done by weight as what is exactly 1tablespoon of the icky sticky stuff? I suggest you try weighing the syrup on top of one of the dry ingredients so as not to mess up the scale pan, or you could put the tin of syrup on the scale and SUBTRACT the amount of syrup you require with absolutely no mess, hpoe this helps

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  • 09 September 2009

    Queen Bees rated and commented on this recipe

    5 stars

    Lovely, but very very sweet!

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  • 13 September 2009

    ninny rated this recipe

    5 stars

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  • 30 September 2009

    Kermit commented on this recipe

    made a lovely pecan and date variation!

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Difficulty and servings

Easy

Cuts into 12 pieces

Preparation and cooking times

Takes 45-55 minutes

Ingredients

  • 250g unsalted butter , chopped into pieces
  • 250g golden caster sugar
  • 175g golden syrup
  • 425g porridge oats
  • 50g/2oz walnut pieces
  • finely grated zest of 1 large orange
  • 3 tbsp fine-cut orange marmalade
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Per serving

455 kcalories, protein 7g, carbohydrate 60g, fat 22 g, saturated fat 12g, fibre 4g, salt 0.12 g

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