As I eagerly expect some snow (please please please let there be enough for an igloo!) I thought I would have a little play in the kitchen.
This recipe comes from one of the two wonderful Wendys in my life. Food has emotional warmth and meaning attached to it, and I love collecting recipes from friends.
I was in the mood for a bit of experimentation this morning. I read on another blogpost about marmalade flapjack a couple of weeks ago (wish I could remember where! Will try to find a link later!), where the flapjack was glazed with marmalade (see here for my post on Marmalade), but I wanted to see if the orange flavour would come through if you incorporated it in the oaty mix. I was after a rich infusion of orange! So I also added zest of orange too. Because I had them in the cupboard I chose apricots and almonds today, but on another day I might have gone for dried cherries, cranberries or even strawberries, walnuts, hazelnuts, pumpkin seeds…the possibilities with flapjack are endless.
So here is the recipe (thank you Wendy!)
6 tablespoons golden syrup
2 tablespoons marmalade
zest of 1 orange
100g Demerara sugar
350g rolled oats
50g self-raising flour
100g dried apricots, chopped
100g almonds, chopped
- Grease and line a swiss-roll tin (about 30cm x 21cm).
- Heat oven to 180◦
- Melt the butter with the treacle, marmalade, sugar and orange zest.
- Pour into the dry ingredients and mix well.
- Press into the tin and bake for 30-40 mins.
- Cool for 15 mins and then enjoy with a bucket of tea, whilst hoping for snow.