Sticky Figgy Flapjacks

INGREDIENTS

We love a quick and easy bake here at Yorkshire Rapeseed Oil, and this sticky treat of a bake is shared and enjoyed regularly! We love the stickiness and the sweet flavours of this flapjack. It's perfect for popping into the lunch bag too - giving a real energy boost when needed!

Makes 16

INGREDIENTS

150ml Yorkshire Rapeseed Oil

100g Light Brown Sugar

75g Golden Syrup

300g Porridge Oats

200g 'Ready to Eat' dried figs, any stalks removed, then chopped

Juice and zest of 1 Orange

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Details

METHOD

Pre heat the oven to 180C, 350F, Gas Mark 4. Line an 8" x 12" shallow baking tin with baking paper.

Warm the sugar, syrup and rapeseed oil together in a large saucepan. Add the oats and mix thoroughly.

Put the chopped figs with the orange juice and zest into a small pan and mix together over a low heat.

Spread half of the oat mixture in the base of the baking tin. Spread the fig and orange mixture on top of that. Cover with a layer of the remaining oat mixture. Mark into 16 pieces with a knife. Bake at for about 20-25 minutes, until golden on top. Mark the 16 pieces again with a knife, leave in the tin until cold then turn out and separate into flapjacks.

Suitable for vegetarians.