Festive Flapjacks

So called because the festive season calls for an added layer of luxury in terms of ingredients, and I CBA to melt two different types of chocolate to decorate them at any other time of the year 😉 Beware, these flapjacks are addictive and FULL OF CALORIES! But that’s why they taste so good 😉

For 12-16 bars you need
(sorry can only remember this recipe in imperial measurements!)
6oz butter
6oz sugar
2 tbsp golden syrup
10oz rolled oats (not cheap ones, proper scottish decent ones but not jumbo ones)
1/4 cup sultanas
1/4 glace cherries
100g each milk and white chocolate, melted

Begin by placing everything apart from the oats and chocolate in a large pan and letting the butter melt. Meanwhile, line a swiss roll tin with baking paper. Once the butter et al is melted, add the oats and mix well. Press into the lined tin and bake in a moderate (180 degree) oven for 15-20 mins until bubbling and golden brown. Take care not to overbake or the edges and sides will become brittle and too crunchy when it’s cooled.

Remove from the oven once cooked and leave to cool for 30 mins or so before sliding out of the tin. Leave on the baking paper to cool totally. Drizzle/spread over the melted chocolate in any pattern you like and then cut into bars once the chocolate has set. Deeeelishous!!!

Vegan Flapjacks (v)

I want to ensure that my vegan friends, and those who suffer from lactose/dairy intolerances, can join in the baking fun. So I have adapted my usual veggie flapjack recipe to a vegan version and road tested it today. I am pleased to report that it works. Really well. In fact I think I will ditch the butter version as this one is so good!

For 12 pieces you need:
6oz vitalite/vegan margerine
6oz soft light brown sugar
2 tbsp golden syrup
5oz rolled porridge oats
5oz scotch porridge oats

Begin by melting the spread, sugar and golden syrup together. Once this is done, add the oats to the pan and mix well. Turn out into a lined swiss roll tin and bake in a moderate (170 degree) oven for 10 mins. Leave to cool in the tin for 15 mins or so before removing. Slice into portions and try not to eat it all on one day…

Easy Bread with Oats and Seeds (v)

This is my mum’s recipe and is so simple but makes a really tasty loaf that keeps well and also toasts well.

For one large loaf you need:
500g wholemeal bread flour
200g porridge oats
1 heaped tsp salt
1 scant tsp sugar
7.5g fast action dried yeast
1 tbsp sunflower oil
1 tbs each sunflower, poppy and pumpkin seeds
350-450ml warm water

Place the yeast and sugar in a jug with 350ml warm water. Leave for a few moments till it goes frothy. Meanwhile place everything else in a bowl and mix. Add the yeasted water and mix to a dough, adding more water if necessary. Turn out and knead for about 10 mins till elastic. Leave to rise for 60-90 mins then knock back. Shape into a circle and place on a baking sheet. Cook in a hot oven for about 40 mins.

Apple Crumble with Oaty Topping (v)

This is based on Jamie’s recipe and is a good quick midweek pudding to fortify the soul and ward off against the cold winter horribleness.

For 3-4 people you need:
50g rolled oats
15g plain flour
20g caster sugar
35g vegan margarine

For the filling:
400g cooking apples, peeled, cored and quartered
50g vanilla sugar
1 tbsp water

Stew the apples till soft (takes about 15 mins). Blitz the margarine with the flour and sugar and then mix through the oats. Place the apples in an ovenproof dish and top with the crumble mix. Bake for 20-30 mins and serve with vegan custard.

Chocolate Flapjack

This was a mistake recipe as in I thought it would be nice to add chocolate chips to my usual flapjack recipe, and I’m sure it would have been. But they melted. So this is chocolate flapjack. Not my finest hour, but tasty none the less 🙂

For about 20 squares you need:
6oz butter
2 tbsp golden syrup
6oz sugar
10oz oats
1 pack plain choc chips
1 pack white choc chips

Melt the sugar, butter and syrup in a pan. Once melted add the oats and the chocolate. Press in to a lined swiss roll tin and bake at 160 degrees for 15 mins. Leave to cool then cut and scoff. I wonder whether prodding the chocolate on to the top of the flapjacks would be more successful? Anyone any tips?!

Seeded Honey and Oat Bars

This is a River Cottage recipe which we all saw being made earlier today. Lex was inspired by the recipe so we all made them and scoffed them. I would never have thought to add lemon and orange zest to the mix but it adds a lovely, zingy fresh taste. Yum. The original recipe is on the river cottage website.

For about 12 bars you need:
125g butter
150g light muscovado sugar
125g peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange and 1 lemon
200g porridge oats (not jumbo)
75g sultanas
75g chopped dried apricots
50g each of pumpkin, sunflower and sesame seeds

Melt together everything bar the oats, fruit and seeds. Mix the wet into the oats and fruit and 2/3 of the seeds. Pour into a lined 20cm square tin and press down. Scatter over the remaining seeds and drizzle with a little more honey. Bake in a moderate oven for 30 mins. Leave to cool before cutting in to bars and scoffing. Deeeeeelicious!

Summer Fruit & Flapjack Bake (v)

This is based on Nigella’s Blackberry Crisp in her Nigella Express book (p52)

For a generous 4-6 portions you need:
125g butter or vegan marge
60g oats
40g flaked almonds
30g sunflower seeds
70g plain flour
1 tsp ground cinnamon
75g soft light brown sugar
650g mixed summer fruits (I used frozen cherries and summer fruit mix)
1/4 cup vanilla sugar

Begin by laying the fruit in the bottom of an oven proof dish. Scatter over the vanilla sugar. Melt the butter/marge and then mix with the remaining ingredients. Press lightly into the fruit (you won’t have enough to cover everything). Bake at 160 degrees for about 30-40 mins. Enjoy warm or cold, au natural or with swedish glace/ice cream. It’s also suprisingly good for breakfast too 😉


A storecupboard staple and a snack that’s easily knocked up in 15 mins or so.

You need:
6oz butter
6oz sugar (I use half granulated and half soft brown)
2 tablespoons golden syrup
10oz oats

Melt the butter, sugar and syrup; then add the oats and pack into a lined baking tin. Bake at 160 for 10 mins, leave to cool, cut in to squares and scoff. Wonder why you’ve got that fat!