If you're looking for a recipe for flapjacks with the guilt, then you've come to the right place. These mini apple flapjacks are made using Silver Spoon Half Spoon which helps reduce the overall sugar content compared with a flapjack made with plain sugar. These flapjacks contain tasty bits of fruit as well as chopped hazelnuts. The perfect little pick-me-up for that mid afternoon slump.
Preheat the oven to 190°C (fan 170°C, gas mark 5, 375°F). Grease and line a shallow 17.5cm-square tin with baking paper.
Step 2:
Put the dates, apple juice and sugar in a food processor and whizz until smooth.
Step 3:
Melt the butter in a large pan over a low heat. Add the date purée and all the other ingredients. Stir well, then press into the tin with damp hands. Bake for 20-25 minutes, or until just golden.
Step 4:
Remove from the oven and cool for 10 minutes. Cut into mini squares in the tin. Cool completely before turning out.
Ingredients
MetricImperial
150gDates (stoned)
3 tbspApple juice
50gHalf spoon granulated sugar
150gUnsalted butter (plus extra for greasing)
30gHazelnuts (toasted & finely chopped)
30gDried apricots (finely chopped)
225gPorridge oats
Utensils
17.5cm square tin
Baking paper
Food processor
Saucepan
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