Flapjacks
Item 1 of 1
This much loved flapjack recipe is a great way to use up spare porridge oats. Here they are presented as tiny, elegant squares to make the most cheeky of flapjack petit fours. In this easy baking recipe from Nathan Outlaw, they are finished off with a mischievous piping of brown sugar icing.
First published in 2016
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Ingredients
Metric
Imperial
Icing
- 100g of butter, softened
- 200g of cream cheese
- 50g of light brown sugar
- 100g of icing sugar
SAVE RECIPE
Equipment
- Blender
- Piping bag and nozzle
- 20cm square tin
Method
1
Preheat the oven to 180°C/Gas mark 4
2
Melt the syrup and butter together in a medium-sized pan over a medium heat
- 330ml of golden syrup
- 250g of butter
3
Once they are melted, remove the pan from the heat and stir in the oats and a pinch of salt
- 330g of porridge oats
- 1 pinch of salt
4
Press the mixture down into a greased deep baking tray and cook in the oven for 25 minutes until golden brown
5
Remove from the oven and allow to cool in the tin for 10 minutes before cutting into small bars
6
Meanwhile, to make the icing mix the softened butter together with the cream cheese using a food mixer. Gradually add the sugars and blend until smooth. Chill until ready to use
- 100g of butter
- 200g of cream cheese
- 50g of light brown sugar
- 100g of icing sugar
7
To serve, spoon the icing into a piping bag and pipe a little on to each flapjack
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