sticky plum flapjacks
Sticky flapjack bars
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These sticky finger licking treats will please the whole family. The macerated plums add a sweet, sticky element to a humble flapjack. You could always replace with other soft fruit of your choice.
Servings
18
Prep Time
25min
Cook Time
45-50min
Servings
18
Prep Time
25min
Cook Time
45-50min
sticky plum flapjacks
Sticky flapjack bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sticky finger licking treats will please the whole family. The macerated plums add a sweet, sticky element to a humble flapjack. You could always replace with other soft fruit of your choice.
Servings
18
Prep Time
25min
Cook Time
45-50min
Servings
18
Prep Time
25min
Cook Time
45-50min
Ingredients
Servings:
Units:
Instructions
  1. Heat the oven to 200C/180C fan/400F/Gas 6. Tip the plums into a bowl and toss with the spice, 50gr of the sugar and a small pinch of salt, then set aside to macerate.
    macerated plums
  2. Meanwhile toast the hazelnuts in the oven for approx 10 minutes. Remove when just turning a light brown. Do you allow to burn as they will become bitter.
    toasted hazelnuts
  3. Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, hazelnuts, optional cinnamon and remaining sugar. Stir everything together, making sure there are no lumps in the sugar. Then sir in the melted butter and syrup until everything is combined into a loose flapjack mixture.
  4. Grease a square baking tin 20cm x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin.
  5. Bake for 45-50min (slightly less if using real dark sugar as it can burn I've found). Remove from the oven when it is golden brown all over and starting to crisp around the edges. Leave to cool completely, then cut into 18 little bars.
  6. These will keep for 2 days in an airtight container or can be frozen for up to a month.
Recipe Notes

This recipe was originally on BBC Good Food's website, but I have adapted it by replacing the walnuts with hazelnuts and the addition of cinnamon.

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