Maple & Pecan Flapjacks
Sunday afternoons are just made for baking, even when you don’t know what you’re going to end up with. Indeed, these flapjacks were very much a last minute creation. I had planned on making some “plain” buttery flapjacks as a way of using up some ingredients, when something else caught my eye. A half-empty bottle of maple syrup from when we last had pancakes. It was still well within its best-before date but once I’d seen it I just had to use it.
So, what goes well with maple syrup? That’s right – pecans! A combination for which I have a particular weakness and that go together in so many bakes. Whether it’s a breakfast pastry or ice cream or cake or flapjack or… Ok, I’ll stop there. Suffice it to say that this is a classic flavour combination and these flapjacks are no exception.
I should probably mention at this point that I am of the “chewy” rather than “crispy” camp when it comes to flapjacks. That means these may be a little too buttery for some – so dial back on that if you like yours a bit firmer. You can also bake them for a little longer, to add more crunch, but they’ll still be buttery sweet inside. Though, I do find that using maple syrup does keep them on the right side of sickly-sweet here.
The pecans are also a key player here and add a nice textural contrast against the chewy oats. The little flecks of them throughout each bar also adds a nice visual effect and gives them a more grown up feeling. Of course, that doesn’t mean that you won’t feel like a big kid as you eat them…
Maple & Pecan Flapjacks
- 200 g Unsalted Butter
- 120 g Golden Syrup
- 150 g Soft Light Brown Sugar
- 350 g Rolled Oats
- 50 g Pecan Nuts roughly chopped
- Pre-heat the oven to 160°C. Line a 25cm square sandwich tin with non-stick baking paper.
- Put the butter, golden syrup and sugar in a large saucepan. Place the pan over a medium heat and stir gently until the butter and sugar melt into the syrup. You don't want this mixture to boil but do want it to become smooth with no grains of sugar left.
- Remove the pan from the heat. Add the rolled oats and chopped nuts to the pan and stir into the butter and syrup mixture until fully combined.
- Press the oat mixture into the prepared tin, pressing it right into the edges as needed. Put the tin into the oven and bake for 25-30 minutes until turning slightly golden on the edges.
- Remove from the oven and cool in the tin on a wire rack for 30 minutes. Whilst still warm, remove the flapjack from the tin and put onto a chopping board. Cut into individual bars (the size is up to you) and return the bars to the wire rack until they have cooled to room temperature and have fully set.