Recipe Page

Florentine Flapjack

Light Brown Sugar 80g
Slightly Salted Butter 100g
Oats 200g
Golden Syrup 2 tbsps

Sesame Seeds 50g
Pumpkin Seeds 50g
Sunflower Seeds 50g
Dessicated Coconut 50g

Chop these:
Cranberries 50g
Apricots 50g
Raisins 50g

Condensed Milk 4 tbsps

Quality Chocolate 200g or more (optional)

Melt the butter in a deep saucepan over a low heat. I used Lurpak Lightly Salted. If you use unsalted, you may want to add a pinch of salt.

Add the brown sugar and 2 tablespoons of golden syrup and stir in until you have a brown paste. Add in the oats in gradually stirring and covering them with the paste. Mix in the fruit/seeds and the condensed milk. Mix thoroughly.

Spread the mixture evenly over a buttered baking tray, using fingers and a palette knife. Place the baking tray onto the middle shelf in a preheated oven (175ºC, not fan) and bake for up to 30 minutes, checking the progress regularly. Take out when the mixture starts turning a golden brown - you probably don't want crispy edges.

If you're doing the chocolate top, bring to the boil some water in a pan, place a bowl on top and, as it simmers, melt the chocolate and stir to a smooth and glossy goop. Pour it over the warm flapjack. Spread the chocolate with a palette knife or spoon. When the chocolate is firm enough, score the mixture with a knife into portions.

Refrigerate for a few hours to cool and let the ingredients further mix together. Release the chocolate at the edges where it touches the tin, and the whole thing should tip out. Cut the portions along the marks in the chocolate.

There is plenty of scope for different versions: mixed nuts in the mix, almonds, pistachios, cherries, choc chips, ginger etc. You can add loads, just add more condensed milk if it seems too dry. 4 tbsp works for this volume.