Apple and Cinnamon Flapjacks

3.60 (5)
⏱ 40 mins 🍽 Serves 16 🏷 Butter

These flapjacks combine rolled oats with grated apple, cinnamon, and sunflower seeds for a delightful texture. Baked until golden, they are finished with a simple decoration of apple slices poached in golden syrup. This recipe yields 16 pieces and is an ideal treat for any time of day.

Apple and Cinnamon Flapjacks

Ingredients

  • 115g butter
  • 75g Tate & Lyle Demerara sugar
  • 3 rounded tbsp Lyle’s® Golden Syrup
  • 250g rolled oats (porridge oats)
  • 1 tsp ground cinnamon
  • 2 dessert apples, washed
  • 2 tbsp sunflower seeds
  • To decorate :
  • 1 dessert apple
  • 3 tbsp Lyle’s Golden Syrup

Method

  1. Set your oven to 180C (160C fan) gas 4. Prepare a shallow 20cm square tin by greasing and lining it with parchment paper.
  2. Gently melt the butter, Demerara sugar, and golden syrup together in a medium saucepan. Take the pan off the heat and mix in the rolled oats and ground cinnamon.
  3. Grate the two dessert apples, including their skin, directly into the pan. Add the sunflower seeds and stir everything to combine thoroughly.
  4. Transfer the mixture into your prepared tin. Use the back of a spoon to press it down firmly and evenly. Bake for 35-40 minutes until it turns a golden colour.
  5. After removing from the oven, let the flapjack cool in the tin for 10 minutes. While still warm, cut it into 12-16 pieces. For the decoration, quarter the remaining apple, core it, and slice it thinly. Poach these slices in the 3 tbsp of golden syrup in a small frying pan for 3-4 minutes.
  6. Allow the flapjack to cool completely before turning it out. Cut the pieces once more with a sharp knife. Top each piece with the syrup-soaked apple slices to serve.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryButter
AuthorFood Network UK