Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 85 g Unsalted butter; (3oz)
- 55 g Demarera sugar; (2oz )
- 6 tb Golden syrup; (100ml)
- 225 g Rolled oats; (8oz)
- 3 tb Apricot jam
- 1 Squeeze lemon juice
- 2 Dessert apples; peeled,
- ; thinly sliced
- 15 g Unsalted butter; for the
- ; (1/2oz)
- 1/2 ts Ground cinnamon
Preparation
Preheat the oven to 180?C/350?F/gas mark 4. Melt the butter, sugar and golden syrup in a heavy based pan over a low heat and stir until the sugar has dissolved. Remove pan from the heat and gradually add the oats and the salt, blending thoroughly. Turn the mixture into the prepared tin, spreading it evenly over the base and pressing it down well with the back of the spoon. Smooth the surface. Heat the jam and lemon juice until runny and sieve. Spread the jam thinly over the flapjack and arrange the apple slices on top. Add the butter and spice to the rest of the jam and use this to brush over the fruit. Bake for 30-35 minutes until the apple is cooked and the flapjack is golden brown. Remove from the oven and cut into fingers whilst still warm. Cool in the tin to allow the flapjack to firm up so that you can remove it easily in neat pieces. Store in an airtight tin for a couple of days. Converted by MC_Buster. Per serving: 1790 Calories (kcal); 95g Total Fat; (46% calories from fat); 38g Protein; 211g Carbohydrate; 219mg Cholesterol; 47mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 19 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
