About this recipe:These delightful toffee apple flapjacks will be gobbled up quickly at your next party. A lovely play on a classic Scottish favourite, this recipe combines the flavours of the lovely toffee apple with that of the oats and golden syrup.
Makes: 12 flapjacks
3 large apples - peeled, cored and chopped
juice of 1/2 lemon
175g unsalted butter
50g light brown muscovado sugar
3 tablespoons golden syrup
2 tablespoons black treacle
350g porridge oats
150g dairy toffee
2 tablespoons milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat the oven to 190 C / Gas 5. Line a 18x28cm rectangular tin with baking parchment.
In a saucepan over a medium heat, combine the apples and lemon juice and bring to a gentle simmer. Cover, reduce the heat and cook for 10 minutes until the apples are soft. Purée and allow to cool slightly.
In another saucepan, melt the butter and combine the sugar, syrup and treacle. Remove from the heat and stir in the porridge oats, coating thoroughly. Transfer half of the mixture into the prepared tin and press down with the back of a spoon. Spread the apple purée over the top then cover with the remaining flapjack mixture.
Bake for 25 minutes in the preheated oven until golden brown. Remove from the oven and allow to cool fully in the tin.
While the flapjacks are cooling, unwrap the toffees and and put them in a small pan with milk. Heat gently until melted and smooth.
Turn the flapjacks out onto a cutting board and cut into bars or squares. Transfer the flapjacks to a baking tray and drizzle with the melted toffee. Chill in the fridge for 2 hours before serving.