Sticky Date Flapjack Recipe
Chewy, sticky and packed with caramelised dates, this sticky date flapjack recipe is the ultimate traybake. Perfect for lunchboxes, teatime treats, or a quick snack.
Servings 12
Calories 349kcal
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Ingredients
- 100 g Light Brown Sugar
- 100 g Demerara Sugar
- 250 g Butter
- 5 tablespoon Golden Syrup
- 100 g Dates chopped
- 350 g Oats
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4) and line a 20 x 20cm baking tin with baking paper.
- In a saucepan, melt the butter, sugars, and golden syrup together.100 g Light Brown Sugar, 100 g Demerara Sugar, 250 g Butter, 5 tablespoon Golden Syrup
- Take the pan off the heat and stir in the rolled oats and dates.100 g Dates, 350 g Oats
- Press the mixture into the prepared tin and bake for 20-25 minutes until golden but still soft. The flapjacks will still look soft when you take them out of the oven. They will firm up on cooling.
- Immediately score the top of the flapjacks with a sharp knife, then leave them to cool in the tin for at least 1 hour (I often leave them overnight) before cutting into bars.
Notes
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutritional Information (Approximate)
Calories: 349kcal | Carbohydrates: 55g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 189mg | Fiber: 4g | Sugar: 29g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
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