Pistachio, Orange and Cardamom Flapjacks
Beautifully sweet with orange and dates, these sticky fragrant cardamom infused flapjacks are a real treat.
They will keep in an airtight container for 3 days quite happily, although they don’t usually make it that far in our house.
Delicious either with ice cold milk, a cup of tea or even a glass of chilled sweet dessert wine for the grown ups.
Ingredients
170g unsalted butter
150g light brown sugar
150g golden syrup
Pinch of fine sea salt
Zest of 1 orange
Seeds of 3 cardamom pods crushed
300g rolled porridge oats
100g pitted dates
75g pistachio nut kernels
Method
Makes 16
Cook time 45 mins
Pre-heat oven to 150c/130c Fan/Gas Mark 2
Use 20g butter to grease a 23cm x 23cm baking tin and line with baking paper, leaving an overhang of an inch.
Cut the remaining butter into cubes and place in a heavy bottomed saucepan along with the golden syrup and sugar. Add the orange zest. Remove the cardamom seeds from the pods and crush them to a fine powder in a pestle and mortar. Add to the pan along with the salt.
Set the pan aside while you chop the dates and pistachio nuts. Measure out the oats into a bowl.
Gently heat the pan and melt the butter, golden syrup and sugar. Stir occasionally to make sure it doesn’t catch.
When the mixture is completely melted and combined, tip in the nuts and dates. Mix in until they are coated, breaking up any pieces which have stuck together. Finally, turn off the heat and stir in the oats until they are incorporated with the other ingredients and coated in the butter mixture.
Tip the mixture into the baking tin. Use a spatula to push it into the corners and press down to form an even layer.
Put in the middle of the oven for 35 minutes.
Take the flapjack out of the oven and leave them to cool in the tin. When the flapjack is cool, lift out of the tin onto a board using the edges of the baking paper and cut into slices with a sharp knife.
