These are my eldest son’s favourite sticky orange flapjacks. Easy to make and a weekend treat, check out the recipe for yourself! I need to develop a plant-based version for myself.
Makes 18 (300 cals per portion)
- 2 small oranges
- 250g (90z) unsalted butter, diced
- 250g (90z) caster sugar
- 175g (6oz) golden syrup
- sprinkle of cinnamon
- 425g (15 oz) porridge oats
- 30 ml (2 tbsp) sunflower/ pumpkin seeds
- 45ml (3 tbsp) fine cut orange shred marmalade
Grease a baking tin measuring 22 x 9 cm and 19 x 27 cm. Using a citrus zester, shave the rind from the oranges in long strips. Place these in a heavy based saucepan and add the butter, sugar and syrup. Sprinkle the cinnamon. Cook over a medium heat, stirring slowly until the butter has melted. Remove from the heat and stir in the oats, until the are evenly coated in the syrup mixture. Pour the mixture into the prepared tin and level the surface. Sprinkle with sunflower seeds. Bake at 180 c (350 F) mark 4 for 25-30 minutes until they become a dark golden hue around the edges: the mixture will still be soft in the centre. Leave in the tin until nearly cold.
Heat the marmalade in a small saucepan with 15ml (1 tbsp) water until syrupy. Brush evenly over the flapjack. Place onto a board and cut into 18 bars. Store in an airtight container for up to a week.
Photographs (c) Peter Broadbent.