About the bake
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.
Method
Step 1:
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
- 150g Dates (stoned)
- 3 tbsp Apple juice
- 50g Half spoon granulated sugar
- 150g Unsalted butter (plus extra for greasing)
- 30g Hazelnuts (toasted & finely chopped)
- 30g Dried apricots (finely chopped)
- 225g Porridge oats
Utensils
- 17.5cm square tin
- Baking paper
- Food processor
- Saucepan
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 150g Dates (stoned)
- 3 tbsp Apple juice
- 50g Half spoon granulated sugar
- 150g Unsalted butter (plus extra for greasing)
- 30g Hazelnuts (toasted & finely chopped)
- 30g Dried apricots (finely chopped)
- 225g Porridge oats
Utensils
- 17.5cm square tin
- Baking paper
- Food processor
- Saucepan