I guess I’m on a bit of a roll this weekend with 2 recipes! There may be another pause until the next batch as exams approach, but hopefully it won’t be too long. Today I decided to make flapjack using some oats and oranges that needed using up, and so I thought up the idea of an orange, ginger and treacle flavour. The orange and ginger flavour complement each other perfectly, whilst the black treacle adds a rich taste and chewy texture to the mix.
- 100g butter
- 2tbsp golden syrup
- 2tbsp black treacle
- 100g granulated sugar
- 2 oranges
- 20g ginger
- 200g rolled oats
- 100ml boiling water
- 2tbsp icing sugar
- 2tbsp caramel
- (optional) raisins for topping
- Preheat the oven to 180C/160C Fan
- Heat the butter, golden syrup, black treacle and 50g of the granulated sugar in a medium saucepan over a low heat, until the butter has fully melted
- Whilst heating, cut the oranges into quarters, remove the flesh and leave the peel to one side. Juice the orange flesh.
- When the butter has melted, add the ginger (chopped into fine chunks) and the orange juice.
- Heat for around 2-3 minutes until boiling, and then add the oats
- Stir continuously to coat the oats evenly, and then remove from the heat
- Transfer the oat mixture into a baking tray lined with greaseproof paper (so that the flapjack is around 2cm deep) and then cook in the oven for 25-30 minutes
- When the flapjack has finished cooking, remove from the oven and allow to cool
- In a saucepan, add the remaining granulated sugar and 100ml of boiling water. Heat and stir until the sugar has fully dissolved
- Cut the orange peel into thin strips, and then add to the saucepan of dissolved sugar
- Stir every minute for around 20 minutes, at a medium heat, until the dissolved sugar has thickened into a thick syrup, and then remove from the heat
- Add the candied orange to the top of the flapjack (followed by raisins if you want)
- Heat the caramel (recipe for making caramel is included in steps 1-5 of the recipe here) in the microwave for around 20 seconds, until it has a thinner consistency. Pour over the flapjack.
- Finally, make a thick paste of icing sugar and water, and then pour this over the flapjack. Allow to cool before serving.