Our online shop is restocked on Mondays at 11am - order by midnight Wednesday for collection Friday between 2:30 and 6. We are open for lunch Thursday to Sunday and supper on Saturday with a set price menu. Click here for details.

Flapjacks

Flapjacks are very popular on our cake table particularly for cyclists as they are full of energy fuelling rolled oats, dried fruit and seeds – also perfect for picnics and packed lunches.

When we first decided to make them for Wrights it took a lot of time to perfect the recipe. We didn’t want them to be too hard, too soft – they had to cut well and be packed full of seeds, nuts and fruit.

We use rolled oats from Emma the lovely miller at St Dogmaels' Y Felin mill near Cardigan. She also supplies us with a lot of our bread flours stone ground by her at the beautiful mill her father has lovingly restored. It is well worth a visit to view the stone and wheel in action along with the idyllic mill pond just alongside St Dogmaels Tuesday morning market.

  • 150g pecans
  • 100g dried apricots
  • 100g dates
  • 100g dried cranberries
  • 100g sultana
  • 100g raisins
The dried fruit can be varied so use whatever you have in the back of your store cupboard
  • 500g rolled oats
  • 100g desiccated coconut
  • 200g mixed seeds, we use poppy, pumpkin or sesame or a combination
  • 350g butter
  • 300g light muscovado sugar
  • 250g golden syrup

Melt the golden syrup along with the sugar and butter in a saucepan stirring until all the sugar is dissolved, take off the heat and add all the dry ingredients, the fruit and nuts chopped into small pieces.

Press firmly into a lined flat tin and bake at 180 for 30mins, once out of the oven leave to cool in the tin and then divide into squares.

They'll keep for around a week in an airtight tin.