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
- 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.