Coffee and walnut flapjacks

Coffee & walnut flapjacks

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(5 ratings)

Prep: 15 mins Cook: 30 mins plus cooling

Easy

Makes 20

Sticky and syrupy, these grown-up flapjacks will satisfy your cravings with a coffee and walnut twist that's sure to please

Nutrition and extra info

Nutrition: per flapjack

  • kcal362
  • fat21g
  • saturates9g
  • carbs37g
  • sugars23g
  • fibre2g
  • protein5g
  • salt0.3g
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Ingredients

  • 280g butter
    Butter

    Butter

    butt-err

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

  • 85g dark brown soft sugar
  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 100ml espresso or strong coffee
  • 100g bag walnut pieces
  • 175g whole porridge oats
  • 175g rolled porridge oats
  • 100g plain flour

For the icing

  • 75g butter
    Butter

    Butter

    butt-err

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

  • 3 tbsp hot strong coffee or espresso
  • 350g golden icing sugar
  • 20 walnut halves, plus 2 tbsp finely chopped walnuts

Method

  1. Heat oven to 190C/170C fan/gas 5 and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a pan with the sugar, syrup and coffee. Stir in the walnuts, porridge oats and flour with a pinch of salt. Press evenly into the tin and bake for 25 mins, then leave to cool.

  2. Meanwhile, make the icing. Melt the butter into the coffee, then stir into the icing sugar to make a smooth icing. Once the flapjacks have cooled to room temperature, spread over the icing. Carefully space out your walnut halves, then scatter over the finely chopped walnuts to finish. Leave until the icing is set and firm – you can pop in the fridge to speed up this bit if you like. Will keep in an airtight container for a week.

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Comments, questions and tips

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Bibbies
20th Aug, 2017
5.05
I ended up using stork instead of butter, a mixture of sugars, wholegrain oats, some walnuts and chocolate chips, as I didn't have the full ingredients, and baked it for 28 mins. It definitely needs the icing on top, to sweeten it up. Delicious!
mariabudgen
6th Nov, 2016
5.05
I made this recipe for vegan friends, for which I just needed to substitute the butter for vegan marg (I used Pure spread). I didn't have a tin the right size so used one that was nearly 10cm wider, but the mixture still spread across and I don't think the flapjacks being thinner than intended was a bad thing. The icing is what really makes them, as I wouldn't describe the base as "sticky and syrupy" - it's quite dense and not really traditional flapjack consistency, but overall a very nice combination and the coffee and walnut flavouring was a hit. Like the last reviewer, I was asked where I'd bought them from, as they did look smart.
Jojoapplegate
17th Sep, 2016
5.05
These we're absolutely delicious, nobody could believe they were home made
mscupcake
3rd Sep, 2016
Curious to try this with liquid coffee in the flapjack. Not sure why we need icing on a flapjack, which should be tasty in itself and quite sweet enough already. Hey ho. And how does this have a 5 star rating by 2 people - and yet no reviews?? confused.com
julesdunlop
21st Nov, 2016
My son is on a wheat free diet, can I use gluten free plain flour insted and if I do, do I need to add either xanthan gum or arrowroot or can I just do a straight substitute? Thanks
goodfoodteam's picture
goodfoodteam
28th Nov, 2016
Thanks for your question. We haven't tested this with gluten-free flour but you can substitute with a brand like Doves plain flour. These types of flour do alter the texture a bit and you may need to experiment with adding a bit more liquid. If your son is also gluten-free, then check your oats as only some brands are gluten-free. Hope that helps.
eydmann
8th Feb, 2016
What is the difference between whole porridge oats and rolled porridge oats? Thank you
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