Nutty Brown Butter Flapjacks
Chewy & sweet these nutty brown butter flapjacks are a real winner! They're super easy to make & packed full of nuts, raisins & pumpkin seeds.
Servings: 9 Flapjacks
Equipment
- 8" x 8" Baking Tin
- Large Saucepan
- Mixing Bowl
- Palette Knife
Ingredients
- 175 g Unsalted Butter
- 150 g Golden Syrup
- 100 g Light Brown Sugar
- 300 g Porridge Oats
- 50 g Buckwheat Flour
- ¼ tsp Table Salt
- 50 g Raisins
- 50 g Sultanas
- 40 g Walnuts Roughly Chopped
- 20 g Pumpkin Seeds
- ½ tsp Almond Extract Optional
Instructions
- Preheat an oven to 170°c/150°c fan (338°f/302°f).
- Lightly grease an 8" square baking tin & line with baking parchment.
- Chop the butter into evenly sized pieces then place into a large saucepan. Place over a medium heat & cook, stirring regularly until the butter is brown & smells nutty.
- As soon as the brown butter is cooked, take the pan off the heat then add in the golden syrup & sugar and mix until smooth.
- Next, add in the oats, flour, salt, raisins, sultanas, pumpkin seeds, walnuts & almond extract.
- Mix well then transfer the flapjack mix to the lined baking tin.
- Use a palette knife to press the flapjack down into a flat, even layer then bake in the preheated oven for 20-25 minutes, until golden brown but still soft.
- Once baked, leave the flapjacks in the tin, to cool completely then use a sharp, serrated knife to cut into 9 squares.
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To cook in an Aga, place the flapjacks in the baking oven, on the bottom set of runners. Cook as above.
These flapjacks are best eaten with 3 days of being made. Store in an airtight container.
If you haven't got buckwheat flour, you could use oat or wholemeal flour instead. Buckwheat flour doesn't contain gluten though, so if you use a flour that contains gluten, keep in mind that the texture might be slightly softer.
Feel free to use different dried fruit & nuts!
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