By Danielle Hoe
These sticky and syrupy flapjacks are a real crowd pleaser and will be sure to put a smile on anyone’s face.
Preparation time- 15 minutes
Cooking time- 30 minutes
- 280g butter
- 85g dark soft brown sugar
- 100g golden syrup
- 100ml strong espresso coffee
- 100g walnut pieces
- 175g whole porridge oats
- 175g rolled porridge oats
- 100g plain flour
For the icing-
- 75g butter
- 3 tbsp of strong coffee or espresso
- 350g golden icing sugar
- 20 walnut halves plus tbsp of finely chopped walnuts
- Preheat the oven to 190c and grease and line a 20 by 30cm tin with grease proof paper. Melt the butter in a pan with the sugar, syrup and the coffee and stir until the sugar is fully dissolved and the butter melted. Then stir in the walnuts, porridge oats and flour with a pinch of salt.
- Press the mixture into the tin evenly and then bake for 25 minutes before leaving to cool.
- While that is cooling you need to make the icing. Melt the butter into the coffee and then stir into the icing sugar to make a smooth icing. Once the flapjacks have fully cooled spread the icing over the top. Take your walnut halves and place them evenly over the top then sprinkle over the finely chopped walnuts.
- Cut up your flapjacks once the icing is firmly set, you can put them in the fridge to speed up this process.
- The flapjacks will keep in an air tight container for up to a week.
This recipe was adapted from the BBC Good Food Website.