recipes
Pistachio and walnut flapjacks with chocolate
Serves: 12
Ingredients
- 150g butter (President)
- 80g light brown sugar (Lamb Brand)
- 80ml honey
- 200g porridge oats (Quaker)
- 80g walnuts (Lamb Brand)
- 80g pistachios (Lamb Brand)
- 50g pumpkin seeds
- 50g sesame seeds
- 2 tbsp desiccated coconut (Lamb Brand)
- Melted chocolate (optional)
Method
Melt the butter, sugar and honey together in a pan over a medium heat. Add the oats and all the remaining ingredients (except the chocolate) and stir well. Pour the flapjack mixture into a greased 30cm x 20cm baking tin. Press the mixture into the corners and smooth the top. Place into the oven at 180`c and bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool down completely. Turn out of the tin and cut into 12 equal-sized squares. If you wish, you may dip the bottom of the flapjacks in white chocolate but allow the chocolate to set on non stick baking paper before serving
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