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Toffee Apple Flapjacks Made with English Apples
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Try these oaty flapjacks, with apple in the centre and a toffee topping, as a treat for Bonfire Night - they will soon become family favourites.
Makes: 18 squares
3 English apples, such as Cox's, peeled, cored and cut into 1cm pieces
Juice of ½ lemon
175g unsalted butter
50g light brown muscovado sugar
3 tbsp golden syrup
2 tbsp black treacle
350g Waitrose Porridge Oats
150g Waitrose Dairy Toffees
2 tbsp milk
Line the tin with baking parchment before cooking to prevent the flapjacks from sticking - this will also enable you to add the sticky toffee topping while the flapjacks are still in the tin The flapjacks will still be soft in the middle when removed from the oven, but will harden on cooling. For treacle toffee apple flapjacks, substitute the golden syrup for black treacle. Any remaining flapjacks can be stored in an airtight container for up to 2 days.
Typical values per serving:
This recipe was first published in October 2004.