Christmas-spiced clementine flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 9
Skip to ingredients
Ingredients
- 200g salted butter, cut into cubes, plus extra for the tin
- 200g golden syrup
- 200g soft light brown sugar
- 350g porridge oats
- 1 tsp mixed spice
- 1 tsp cinnamon
- 2 clementines, zested
- 50g sultanas
- 50g glacé cherries, chopped
For the candied clementine peel
- 4-5 clementines, peeled
- 50g caster sugar
Method
- STEP 1
Heat the oven to 160C/140C fan/gas 3. Butter and line a 20 x 20cm square baking tin. Tip the butter, golden syrup and sugar into a saucepan. Stir for 5 mins or until the butter has melted and the sugar has dissolved. Tip the remaining flapjack ingredients into a large bowl and pour in the butter mixture. Stir to combine. Spoon the mixture into the tin and press down with the back of a spoon. Bake for 35 mins. Leave in the tin to cool completely.
- STEP 2
While cooling, make the candied peel. Cut the peel into thin matchsticks and put in a saucepan with the caster sugar and 50ml water. Simmer gently for 5 mins, then leave to cool.
- STEP 3
Top the flapjacks with the candied peel and leave to cool. Cut the flapjack into nine squares to serve.
