A flapjack recipe with apple, oats & pecans
A flapjack recipe is a failsafe snack, especially when you want to feel vaguely healthy as you nibble one with your mid-morning coffee. They're energy-boosting from the oats and keep you full for a long time, hence their perennial popularity. Plus, they travel well so you can take some in your pockets if you're off for a walk or pop one in your handbag and know it'll still be OK by mid-afternoon when you need a pick-me-up.
A flapjack recipe to bookmark
The mix of honey, oats and nuts makes a standard flapjack, but you can add in other things for more interest – in our flapjack recipe, we've opted for apples and pecans to give it a little something extra. If you can't get hold of pecans, another nut of your choosing will do just fine but if you can, we highly recommend them. Once you've tried these, you'll come back to the recipe again and again.
Top Tips
These will keep for 4-5 days in an airtight container.
Yield
12 bars
Ingredients
Flapjack recipe ingredients
Flapjack recipe method
Step 1
Preheat the oven to 180°C (350°F). Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment.
Step 2
Place the prepared apples in a food processor and pulse a few times until they're in small pieces. Add the butter and sugar and cream together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed.
Step 3
Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.
Step 4
When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.
