Golden orange & walnut flapjacks

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• Hilary V Bri

  2007-11-15 11:40:06.904181

  Hilary V Bri commented on this recipe

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

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• nikkisfood

  2007-11-23 16:27:44.316682

  nikkisfood rated this recipe

  

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• cecilee

  2008-01-28 16:35:29.230483

  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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• Mark

  2008-06-01 19:08:43.646337

  Mark rated and commented on this recipe

  

  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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• yummy

  2008-08-20 15:42:28.927669

  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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• Sue

  2008-10-03 17:41:12.544412

  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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• Lorraine

  2008-11-01 21:19:34.505523

  Lorraine rated and commented on this recipe

  

  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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• flower

  2009-03-15 12:42:10.126349

  flower rated and commented on this recipe

  

  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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• JontyK19

  2009-03-26 00:28:54.665308

  JontyK19 rated and commented on this recipe

  

  Delicious and keep very well.

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• Sarah

  2009-05-11 10:58:31.304858

  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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• Lorraine

  2009-05-21 22:33:07.448034

  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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• Elena

  2009-05-25 14:50:39.681858

  Elena rated and commented on this recipe

  

  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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• Emma

  2009-06-16 09:55:22.968283

  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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• Emma

  2009-06-25 18:00:13.519492

  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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• Ruthles

  2009-07-28 13:26:56.504347

  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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• Queen Bees

  2009-09-09 11:43:46.539818

  Queen Bees rated and commented on this recipe

  

  Lovely, but very very sweet!

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• ninny

  2009-09-13 16:45:36.028096

  ninny rated this recipe

  

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• Kermit

  2009-09-30 09:11:34.535816

  Kermit commented on this recipe

  made a lovely pecan and date variation!

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• brenny

  2010-04-02 14:33:49.528466

  brenny commented on this recipe

  I will make these again, but I Will leave out the walnuts, I felt they gave a strange taste that could spoil the taste for people who wern't used to experimenting differant tastes.

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• Paul Winsor

  2010-12-03 13:40:53.210616

  Paul Winsor commented on this recipe

  Blooming lovely! the tang of the orange and nutty flavour were quite simply amazing! Using a fan assisted oven, dropped the time by a few minutes but overall a great and simple recipe.

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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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Difficulty and servings

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

Per serving

455 kcalories, protein 7g, carbohydrate 60g, fat 22 g, saturated fat 12g, fibre 4g, sugar 36g, salt 0.12 g

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