Sometimes a successful recipe comes about by complete accident. These lemon and raisin flapjacks were the result of a hungry Sunday baking sesh, when I knew what I wanted (which actually was just to bake) but I didn’t have anything specific in mind. So I rooted though the cupboards and decided it was a good chance to use up some left overs.
The first time I made them I used green raisins which were languishing in the cupboard because I’d found them too dry. So I popped them into some tea to perk them up! The tea was a tiny bit of cardamom tea I had left from Holy Lama Spice Drops. Not enough to do anything with really, but lovely and fragrant. The lemon had been in the fridge for gawd knows how long! These were proper make-do-and-mend store cupboard flapjacks – and they turned out beautiful so are now my go-to raisin flapjacks!
The raisins soaked for quite a few hours while I did the weekly shop. This really brought them back to life and made them into squishy little gems.
From a bunch of overlooked left-overs to delicious lunch time treats in no time at all, these fruity little flapjacks are a joy to make and a joy to eat.
These are so easy to play around with. So if you have an orange or a couple of satsumas, use that instead of lemon. Or soak raisins (or any other dried fruit you have) in something like a fruit tea or even a spiced chai for a different flavour when you bite into them.
Tasty and simple, make these flapjacks with kitchen cupboard staples.
- Oats 275g
- Unsalted butter, cubed 175g
- Soft dark brown sugar 130g
- Golden syrup 70g
- Raisins 150g
- Teabag of your choice (or loose leaf)
- Lemon 1 – zest and juice
- Ground ginger, 1 tsp
- Place raisins in a bowl and pour over hot tea to cover. Squeeze in juice of half a lemon and cover bowl with a plate / tea towel for a minimum of 30 minutes. Go off and do something else…
- Heat oven to 175c. Line a brownie tray or 20cm x 20cm oven dish with baking paper.
- Mix oats and ground ginger in a large bowl. Drain the raisins and add them and the remaining lemon juice.
- In a pan over a low heat, melt butter, sugar and golden syrup.
- When the butter, sugar and syrup are all melted and mixed pour carefully into the oats and mix.
- Pour into your baking tray and pack it in tightly with the back of a spoon or spatula.
- Cook for 25-30 minutes until golden on top
- Cool in the tray for 15 minutes then on a cooling rack until fully cold.
Try using different dried fruits and fruit teas to add another flavour.
I am also linking up with:
The no waste food challenge hosted by Elizabeth’s Kitchen Diary as it was pretty much all languishing in the cupboards and fridge.
Recipe of the week hosted by A Mummy Too.
Treat Petite which is hosted this month by Stuart over at Cakey Boi and as always in partnership with The Baking Explorer.
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