This easy recipe combines the richness of flapjack, the fudginess of dates and the crunch of walnuts. So, it’s a great combination of flavours and textures.

Makes: 16 moderately sized pieces

Level: Easy

Time: Just over an hour plus cooling time

Need: A 30 x 20cm tin, or for thicker slices 20 x 20cm

Ingredients

175g/6oz Butter, Stork, Spreadable etc.
175g/6oz Soft light brown sugar or Golden caster
175g/6oz Golden syrup
400g/14oz Porridge oats
150g – 200g (5½ – 7oz) dates, chopped
75g – 100g (2½ – 3½ oz) walnuts, chopped
½ tsp Salt

Method

1. Butter and line the baking tray. Preheat the oven to 160C / Fan 140C / 325F / Gas 3.

2. In a large saucepan, melt together the butter, sugar and syrup. (Don’t allow the mixture to reach boiling point.)

3. Measure the oats, dates and walnuts into a large bowl, add the salt and stir well to mix. (Make sure the dates don’t “clump” together.)

4. When the butter, sugar and syrup have fully melted, pour the hot mixture into the dry ingredients and stir to mix thoroughly.

5. Spoon the combined mixture into the prepared tin and press it down firmly and evenly.

6. Bake in the middle of the oven for 45 – 50 minutes. (It doesn’t need to bake until solid, it will firm up as it cools.)

7. When the block has cooled fully, cut into pieces.

I hope you make and enjoy this super flapjack. Click this link for more tasty traybake recipes. Below are some of my personal favourites that I hope you’ll love too. Also, have a look at my site for other recipes, sweet and savoury. If you’d like to make a comment or ask a question please do, via the contact page.

And – before you go – here’s a later version with a chocolate topping. I used a 30 x 20cm tin, so the actual flapjack was slightly thinner. Once cooled, I cut it into 18 pieces and brushed them with the dark chocolate. I used about 50g, which was only just enough, so I’d recommend 60g.