Spiced Date Flapjack
A community recipe by sethyoungNot tested or verified by Nigella.com
Introduction
This is a no-nonsense recipe. A lot of flapjack recipes require multiple steps, including melting and combining ingredients in a pan. This is one bowl, one baking tin - done! Just follow the instructions as they are. The spices add more to the overall flavour rather than stealing the limelight of this flapjack, and can be altered to each person's taste. I came up with this for a friend, Aiysha, who is fussy about dried fruits. I know she likes dates because she would eat Medjool dates to break her fast each Ramadan; and thus the recipe was created.
This is a no-nonsense recipe. A lot of flapjack recipes require multiple steps, including melting and combining ingredients in a pan. This is one bowl, one baking tin - done! Just follow the instructions as they are. The spices add more to the overall flavour rather than stealing the limelight of this flapjack, and can be altered to each person's taste. I came up with this for a friend, Aiysha, who is fussy about dried fruits. I know she likes dates because she would eat Medjool dates to break her fast each Ramadan; and thus the recipe was created.
Ingredients
Serves: 8-10
- 300 grams rolled oats
- 150 grams unsalted butter
- 150 grams golden syrup
- 100 grams soft light brown sugar
- 1 gram chopped dried dates
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 11 ounces quick-cooking oats
- 5 ounces unsalted butter
- 5 ounces golden syrup or light corn syrup
- 4 ounces soft light brown sugar
- ounce chopped dried dates
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
Method
Spiced Date Flapjack is a community recipe submitted by sethyoung and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat oven to 150C; line a 20cm (8") square tin with grease-proof paper.
- I make my flapjacks in a mixer so that all ingredients are equally distributed but this isn't strictly necessary. Put the rolled oats in the bowl first. This will ensure that no syprup will remain at the bottom and not be incorpated.
- Place sugar, syrup and spices (sprinkled as equally as possible over the top of the oats/sugar)
- Melt the butter in a microwave-safe bowl, in the microwave, for around a minute until mostly melted. Do so gently - not allowing butter to cook (check every 20secs if microwave is high wattage).
- Pour melted butter on top of oats/syrup/spice and mix slowly until combined. Then add chopped dried dates and mix on a faster setting until it forms a sticky, glossy ball that has a consistent colour (meaning all ingredients are equally distributed).
- Press mixture into lined tin. Don't worry too much about it being perfectly even - it will find its own level once in oven.
- Place in oven, centre shelf, for 20 mins. Then, rotate tin and bake for a further 20 mins (to ensure an even bake). The flapjack will have risen slightly, particularly the outer 5mm and this will be slightly darker than the rest.
- Take out of oven, allow to cool for 10 minutes and remove flapjack by overhang of greese-proof onto a surface (ie, chopping board or heat-proof surface), cut into desired dimensions and allow to entirely cool.
- Preheat oven to 150C; line a 20cm (8") square tin with grease-proof paper.
- I make my flapjacks in a mixer so that all ingredients are equally distributed but this isn't strictly necessary. Put the quick-cooking oats in the bowl first. This will ensure that no syprup will remain at the bottom and not be incorpated.
- Place sugar, syrup and spices (sprinkled as equally as possible over the top of the oats/sugar)
- Melt the butter in a microwave-safe bowl, in the microwave, for around a minute until mostly melted. Do so gently - not allowing butter to cook (check every 20secs if microwave is high wattage).
- Pour melted butter on top of oats/syrup/spice and mix slowly until combined. Then add chopped dried dates and mix on a faster setting until it forms a sticky, glossy ball that has a consistent colour (meaning all ingredients are equally distributed).
- Press mixture into lined tin. Don't worry too much about it being perfectly even - it will find its own level once in oven.
- Place in oven, centre shelf, for 20 mins. Then, rotate tin and bake for a further 20 mins (to ensure an even bake). The flapjack will have risen slightly, particularly the outer 5mm and this will be slightly darker than the rest.
- Take out of oven, allow to cool for 10 minutes and remove flapjack by overhang of greese-proof onto a surface (ie, chopping board or heat-proof surface), cut into desired dimensions and allow to entirely cool.
Additional Information
- Store in an airtight container
- Alternatives can be made - fruit exchanged for any dried fruit; or:
- Exchange dried dates for 50g dessicated coconut and LOTS of glace cherries
Happy eating
- Store in an airtight container
- Alternatives can be made - fruit exchanged for any dried fruit; or:
- Exchange dried dates for 50g dessicated coconut and LOTS of glace cherries
Happy eating
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What 2 Others have said
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Posted by DreamAnnie on 16th January 2021
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Posted by Vikkia on 23rd September 2016
Show more commentsHow many dates should be added. Recipe says 1g. Other similar recipes say 250g.
I think the measures on this recipe are out. I just made a batch (using 100g dates) but it is tooth-meltingly sweet, greasy and very soft. I'm afraid it's going to have to be chucked. :-(