Blueberry & macadamia flapjacks

Blueberry & macadamia flapjacks

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(7 ratings)

Prep: 15 mins Cook: 55 mins plus cooling time

Easy

Cuts into 16
Packed with blueberries and macadamia nuts, this is a twist on the classic flapjack recipe.

Nutrition and extra info

Nutrition: per flapjack

  • kcal365
  • fat23g
  • saturates10g
  • carbs33g
  • sugars18g
  • fibre4g
  • protein5g
  • salt0.3g
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Ingredients

  • 250g pack butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g demerara sugar
  • 85g golden syrup
  • 200g porridge oats
  • 140g jumbo rolled oats
  • 140g macadamia nuts, roughly chopped
  • zest half lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g self raising flour
  • 200g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 85g white chocolate, finely chopped

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 20cm square baking tin with baking parchment so that there is a slight overhang – this will make it easier to remove the flapjacks.

  2. Put the butter, sugar, golden syrup and a pinch of salt in a pan, and gently melt over a low heat. Combine the oats, nuts, lemon zest and flour in a large bowl and pour over the melted sugary butter. Mix well, then fold in the blueberries. Tip the oat mixture into the lined tin and press to an even layer using the back of a metal spoon. Bake for 40-45 mins until golden brown. Leave in the tin to cool completely.

  3. Lift the cooled flapjack onto a board. Put the white chocolate in a small bowl and melt in the microwave in 15-sec blasts, or over a pan of barely simmering water. Drizzle the melted chocolate back and forth over the flapjack. Leave to cool until set before cutting into squares.

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Comments, questions and tips

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Comments (4)

cshobbs's picture
5

Excellent! They made satisfying thick pieces.
I used 100g macadamias and 40g chopped nuts, also used an assortment of frozen berries rather than fresh blueberries.
As I'm a coeliac I used pure oats (ie those containing no gluten) and gluten free flour.

Frantic Flapjack's picture
3.75

These were very good but quite expensive to make. I cut the cost by using Tesco value porridge oats in the see-through bag, 100g pack of macadamias and 150g pack blueberries. The end result was very good. These need to be kept in the fridge though as they contain fresh blueberries. Good texture.

goldiethegold's picture
5

Made these to share at a tea party ! I had none to take home !! Less sweet then plain flapjacks the addition of nuts and blueberries was scrummy

KochinVeronica's picture
5

All in all, these flapjacks are goood, but I found them to be a little to sweet (even if I've skipped the chocolate). Will try next time with half the amount of syrup/honey.

Questions (4)

Leopoldoni's picture
5

These are one of the best things I have ever made. Can't wait to make them again.

ctatt's picture

Made these yesterday. Not at all like flapjack. Very moist. I used fresh blueberries. Should I have used dried?

goodfoodteam's picture
Hi there, thanks for your question. The recipe calls for fresh blueberries, which is why they stay nice and moist. If you prefer a more traditional flapjack then use dried blueberries instead.
Frantic Flapjack's picture
3.75

Hello ctatt. I think the recipe calls for fresh blueberries which I used when I made these flapjacks which is why they were moist. I can't see any reason why you couldn't use dried blueberries instead if you wanted a firmer flapjack or indeed any other dried berry.

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