Sticky Date Flapjack Recipe
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Light Brown Sugar
- 100 g Demerara Sugar (Turbinado Sugar)
- 250 g Butter
- 5 tbsp Golden Syrup
- 100 g Medjool Dates (chopped)
- 350 g Rolled Oats
Method
- Preheat the oven to 180ยฐC / 160ยฐC fan / 350ยฐF. Grease and line a 20 cm (8-inch) square baking tin/pan with baking paper/parchment paper.
- Melt the butter mixture. Place the butter, light brown sugar, demerara sugar and golden syrup in a large saucepan. Heat gently until the butter has melted and everything is combined. Don't allow the mixture to boil.
- Add the oats and dates. Remove the saucepan from the heat and stir in the rolled oats and finely chopped dates until everything is thoroughly combined and the dates are evenly distributed.
- Press into the tin. Spoon the mixture into the prepared tin/pan and spread it evenly. Press down firmly with the back of a spoon or spatula, making sure the mixture is well compacted, particularly around the edges and corners.
- Bake for 20โ25 minutes until the edges are lightly golden but the centre is still soft. Don't wait for the middle to become firm โ the flapjacks will set as they cool.
- Cool and slice. Leave the flapjack in the tin and score into 16 squares while still slightly warm. Allow to cool completely before lifting from the tin and cutting into individual squares.