The Sticky Date Flapjacks Recipe The quantity of dates in this recipe gives these flapjacks a toffee-like flavor and wonderfully moist consistency.
1 1⁄2 cups pitted dates (Medjool are best), chopped
1⁄2 tsp baking soda
14 tbsp unsalted butter
1 1⁄4 cups light brown sugar
2 tbsp corn syrup
3 1⁄3 cups rolled oats
1 Preheat the oven to 325°F (160°C).
2 Line the pan with parchment paper. Place the dates and baking soda in a pan with enough water to cover, simmer for 5 minutes, then drain, reserving the liquid. Purée in a blender with 3 tablespoons of cooking liquid. Set aside.
3 Melt the butter, sugar, and syrup together in a large pan, stirring to mix. Stir in the oats, then press half the mixture into the pan.
4 Spread the date purée over the top of the oats, then spoon the remaining oat mixture over the top.
5 Bake for 40 minutes, or until golden brown. Leave to cool in the pan for 10 minutes, then cut into 16 squares with a knife. Leave to cool completely in the pan before serving.
6 STORE The flapjacks will keep in an airtight container for 1 week.
|Sticky Date Flapjacks Recipe|