Maple & Pecan Flapjack | RealEpicurean.com

Flapjack is really simple to make yet delicious, and everyone seems to make it slightly different.� Some people like it with maple syrup, others with golden syrup; some people like it crunchy and others like it chewy.

Maple & Pecan Flapjack

I reckon that “plain” golden syrup based flapjack can be a bit one dimensional so decided to mix things up a little; golden syrup based with just a hint of autumnal flavour brought by the addition of maple syrup and chopped pecans.� It’s just on the border between crunchy and chewy but I love it.

Why not try it and let me know what you think?

Maple & Pecan Flapjack Recipe – Ingredients

100 grams rolled oats
125g Demerara Sugar
125g Unsalted Butter
50 grams chopped pecans
4 tbsp Golden Syrup
2 tbsp Maple Syrup
1tsp Ground Ginger

Maple & Pecan Flapjack Recipe – Method

Grease a 20cm cake tin & pre-heat the oven to 180 degrees c.
Melt the butter in a large pan before adding the syrup and sugar.� Stir until the sugar has dissolved.
Turn off the heat and add the remaining ingredients.� Stir well until combined.
Pour out into the cake tin and squash down flat so that it covers the base of the tin evenly and flatly.
Bake for 25 minutes then remove and allow to cool.
Cut into pieces and enjoy!

http://www.theperfectpantry.com Lydia (The Perfect Pantry)

My husband, Mr. Sweet Tooth, will salivate over this recipe!
http://www.basspecan.com Jessica

Hi. I work for Bass Pecan Company we are having a pecan recipe contest. Please enter in a chance to win $1000 at our website. http://www.basspecan.com
http://www.alexx.org Alexx

I have never had any luck with flapjack – they always burn, refuse to stick, or just don’t work in some other way! I will try your recipe and see how I get on!
http://blog.lemonpi.net Y

I like mine chewy, with golden syrup, but heck this one sounds pretty darn tasty too!
http://www.cooksister.com Jeanne

Mmm, I like mine chewy but mostly, as you say, they are too one-dimensional. Love the additions you’ve made, especially the pecans.
http://www.coffeeandvanilla.com Coffee and Vanilla

First time I had one here in London… but I have never though of making my own… kids would love it, thank you for sharing this recipe
http://www.goodpeopleeats.blogspot.com leigh

I agree – mapl syrup in almost any recipe that calls for syrup adds a smoky new dimension. Good work – an american twist on a classic.
http://www.aspoonfulofsugar.net/wp/ Angela

Oooh, this looks fantastic, Scott!

BTW, series 2 of Rosemary Schraeger’s School For Cooks started today on ITV1. Still on in the afternoon, but the time varies between regions apparently. Enjoy!!
http://azcookbook.com farida

Looks so good! My 5-year old is staring at the picture asking me to make “that brownie”:)))))
http://www.rkhooks.net R khooks

My mum used to make flapjack when I was little. Haven’t had it in yonks. Hmmmmmmm think I’ll have to go buy some golden syrup and oats and rustle up a batch.
http://blog.keyingredient.com/ Haley

Mmmmm…. I bet the pecans give this a nice crunch. It’s almost like a giant maple cookie… soft in the middle, crunchy on the outside.
http://sunitabhuyan.blogspot.com/ sunita

I adore flapjacks..and your version looks really nice
http://www.chefscommunity.com UK Chef

Sound great – look forward to trying this
http://www.menuism.com Anne

and to think, I had cereal for breakfast when I could’ve been having a real pilgrim breakfast!
http://www.foodjamaica.net Jamaica Bob

Mmm, these turned out great I added blackberry’s in their own juices on top to make this a breakfast of champions.
http://onehungrysoul.blogspot.com Lael

My sister and I ate so many flapjacks when we were in England. We’ve been dying to reproduce them since but have never been sure if the recipes we come across will actually give the results we’re wanting. Judging from your picture and this ingredient list, I think we’ve finally found what we’re looking for!
http://organicallycooked.blogspot.com maria

this recipe is so culturally ingrained that it can’t be reproduced in hania where i live
haing grown up on english-style sweets while i was living in new zealand, i find it difficult to reproduce them now that i live in crete, mainly because ingredients like golden syrup, maple syrup and pecans are simply unknown on our island
this sweet reminds of the good old days in nz when i found this sort of thing available in most of the cafes!
Mrs Leone Evrenos

Hi,
I have just made these flapjacks and used a 25cm cake tin as suggested. However the mixture barely covered the bottom and was very runny. Could you have made a mistake with the tin size? Although delicious maybe a larger quantity of oats could be used, or a smaller tin, say victoria sponge tin so it would come out much thicker instead a pizza base thickness.

Regards, Leone.

http://www.realepicurean.com scott

Mrs Leone Evrenos: Well I have to admit that after checking, my cake tin is 20cm! I’ll amend the recipe accordingly. The mixture shouldn’t come out runny, though; I’m not sure why yours did. Maple syrup is often much thinner than golden syrup so perhaps yours is especially runny? I use this recipe myself so I’m a little bit confused on that one. Perhaps try it with just golden syrup and let me know how it turns out?

http://www.kellanrobertevans.blogspot.com Nicola

One thing to add (for the cooking inept like myself) would be that they don’t “look” done when in fact, they are. They still look moist and bubbly, but it is imperative not to overcook them. As I did recently and had to throw out the pain because the remnants were quite literally cemented on for life. If you wait for them to “brown”, they’re already dead in the water. They will firm up as they cool.

http://www.kellanrobertevans.blogspot.com Nicola

That would be, “throw out the pan”, but it was indeed a pain!
http://www.realepicurean.com scott

A good tip, and one which applies to biscuits too. I remember my first time making shortbread where I waited till they looked “cooked”. They were horribly overdone

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http://www.jamaicacooking.com/ Nicoleroc

Nice blog, I like it
http://www.jamaicacooking.com/
Paddy

I doubled the amount of oats and it came out about right….

http://www.realepicurean.com/ Scott

I guess these things vary from oven to oven; mine always seems to take a bit longer than the recipes I read, even when the temperature is exact. Glad it worked out for you with a little tweaking though!