Fruit Flapjacks

5 from 1 vote

Bursting with the moist and fruity goodness of mixed Dried Fruits, these Fruit Flapjacks have added flour that keeps them chewy and soft to eat.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: British

Keyword: Flapjacks, Mixed Dried Fruit, Soft and Chewy

Servings:

Calories: 279kcal

Author: Lynn

Equipment

1 Traybake Tin 7" (18cm) x 10" (25cm)
Baking Parchment

Ingredients

170 g butter
110 g soft brown sugar or demerara sugar
60 g golden syrup
150 g Mixed Dried fruit or a mix of currants, raisins, sultanas and mixed peel.
30 g Glace Cherries roughly chopped
225 g Porridge Oats not jumbo oats
50 g White Spelt Flour or plain flour

Instructions

Preheat the oven to 180c fan assisted. Grease and line the base and sides of a traybake tin 7inch (18cm) x 10 inch (25cm) with baking parchment.
Melt the butter, sugar and syrup in a large pan over medium heat, until all the sugar has melted. Take care not to boil the mixture as this will make the Flapjacks very hard and tough to eat.
170 g butter, 110 g soft brown sugar, 60 g golden syrup
Remove the pan from the heat and stir in the mixed dried fruit and chopped cherries. Mix thoroughly. Tip: If your fruit is very dry, leave it for a couple of minutes to soften a little.
150 g Mixed Dried fruit, 30 g Glace Cherries roughly chopped
In a separate bowl, mix together the flour and oats for an even distribution of dry ingredients. Add the melted butter and sugar, along with the mixture of dried fruits, and mix thoroughly until everything is well combined with no pockets of dry ingredients.
225 g Porridge Oats, 50 g White Spelt Flour
Using the back of a spoon, spread the Flapjack mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks from turning out crumbly.
Bake in the centre of the oven for 15 - 20 or until baked and golden brown in colour.
Remove from the oven and leave to cool a little before partially slicing the top into bars taking care not to slice all the way through, until they have cooled completely, as it will result in crumbly Flapjacks.
Leave to cool completely, before slicing through into individual bars.
Keep in an airtight container.

Notes

Storage

Store these Fruit Flapjacks in an airtight container where they will stay moist and chewy for longer.

Baker's Tips

Tip 1 - Adding flour is what makes Flapjacks chewy and moist.
Tip 2 - Lining your traybake tin will make it easier to lift out the Flapjacks when baked.

Why Are My Flapjacks Crumbly?

Slicing the flapjacks before they have had time to cool and not pressing the mixture down firmly enough, can make your Flapjacks crumbly. Avoid using Jumbo oats too.

Why Are My Flapjacks Hard?

Boiling, rather than gently heating the butter and sugar can make Flapjacks hard when baked. Adding a little flour to the mixture will give Flapjacks a soft chewy texture.

Nutrition