Fruit 'n Nut Flapjacks: frugal, with a winning difference opt for dairy free

These flapjacks are based on the popular Primrose's Frugal Flapjacks but with gloriously nutty and colourfull fruit additions that add a 'wow!' factor.

Wallet-friendly more-ish Crispy, crunchy Fruit & Nut Flapjacks

The nuts and fruit don't need to be expensive - the flapjacks are a great way to use up whatever's left in your cupboard  after Christmas.

67 added cranberries, candied ginger from syrup and almonds but raisons, dates, dried apricots etc will do.  Almonds can be replaced with another nut or mixture of nuts.  

Follow the instructions carefully and you'll end up with wonderfully crispy 'jacks studded with surprises.

Cost £3.50'ishs (3/25), depending on cupboard stores, more with organic oats. (2/25) 

Makes: 24'ish

Ingredients:

227g/8oz oats (half jumbo, half porridge oats), organic if budget allows

170g/6oz Demerara sugar

min 160g/5.6oz, max 170g/6oz butter (depending how buttery you like your flapjacks)

   Note: 67 has not yet tested this recipe with plant margarine but often substitutes Tomor plant butter in baking with no change in taste or texture 

generous handful dried cranberries

2 large bulbs candied ginger from syrup, drained of syrup

handful coarsely chopped almonds or mixed nuts

Method:

    Equipment: 2 baking trays of 33x23cm/13x9in 

    OR 1 baking tray of equiv 33x23cm/13x9in plus a heavy weight

These steps can be completed ahead of time: 

1. Line baking tray with greaseproof paper
2. If using dried fruit, add to a small bowl; pour over boiling water, rest 5 mins, drain on a paper towel; cover and set aside
3. Chop nuts coarsely; set aside
4. Cut balls of ginger into 1/4 inch/1/3cm slices and cube coarsely; seoarate, cover and set aside

To bake

1. Preheat oven to 165c/330F
2. Melt dairy or plant butter over a low heat in a good sized pan; as soon as most of the butter is liquid take pan off heat
3. Mix sugar & oatmeals; pour into the pan of melted butter; mix until amalgamated; set aside 1/2 cup of buttered oatmeal
4. Mix cranberries, candied ginger and nuts into the pan of flapjack mix; stir well, distributing as evenly as possible 
5. Pour into the baking pan; spread evenly with a spatula, building up the edges slightly; if any bits of fruit are poking above the top of the flapjack mix, push them down and cover them with some of the the buttered oatmeal you have set aside.  
6. Scatter over the rest of the unused oatmeal.  Press down gently.  (This will prevent the pieces of fruit drying out.  )
7. Cover with a second layer of greaseproof paper; fit second pan of same size or a heavy saucepan on top, press down hard, using hands if necessary.    
8. Check that the oat layer is even, especially in the middle
9. Bake 15-20 mins until lightly brown - it could take as long as 25 mins
10. Remove from oven; cool a few mins in the tin; with a sharp knife, mark out  but don't cut squares or rectangles (67 cut 4x8 pieces)
11. Cool on a baking rack
12. Once completely cool, separate into individual pieces 
13. Serve OR store in an air tight tin with greaseproof paper between layers
14. The flapjacks will last 3 weeks but usually go quite quickly

Comments:

'I'm sorry to say they are already finished...they were absolutely delicious and, clearly, difficult to pace.  Thank you so much again.' Jack Ransome, young optician extraordinaire, not long installed on South End Green not far from M&S

'... the flapjacks are very tasty and the butteryness was so nice; even with my teeth, it was not too crunchy; they're just right.'  67goingon50's handyman 

Tips:

• don't fancy fruit and nuts?  try adding chocolate chips before spreading on tray

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission