Golden orange & walnut flapjacks

Golden orange & walnut flapjacks

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(38 ratings)

Takes 45-55 minutes

Easy

Cuts into 12 pieces

Enjoy a tasty treat with golden orange & walnut flapjacks

Nutrition and extra info

Nutrition: per serving

  • kcal455
  • fat22g
  • saturates12g
  • carbs60g
  • sugars36g
  • fibre4g
  • protein7g
  • salt0.12g
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Ingredients

  • 250g unsalted butter, chopped into pieces
  • 250g golden caster sugar
  • 175g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 425g porridge oats
  • 50g/2oz walnut pieces
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • finely grated zest of 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp fine-cut orange marmalade

Method

  1. Preheat the oven to 180C/gas 4/fan 160C and generously butter a 28 x 18cm 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.

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Comments, questions and tips

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llighton
1st Nov, 2008
5.05
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.
suzannaho
3rd Oct, 2008
What makes the flapjack have a 'chewy' texture? Is it the golden syrup? I find that my flapjacks are always too hard.
guinness
20th Aug, 2008
Well, if the flapjacks taste even half as good as the mixture, i'll be thrilled! let u know in half an hour!
markallcott
1st Jun, 2008
5.05
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
ladycec1l
28th Jan, 2008
hilary2147, in reply to the tin size! i finally found one after much hunting in woolworths suprisingly!£3.49 bargain.
hilary2147
15th Nov, 2007
? the tin size 28x8cm is their such a size made Regards hilary2147

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