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Flapjacks are such a versatile sweet treat, and you can have a lot of fun experimenting with different flavour combinations.
Growing your own ingredients makes any dish that much more rewarding, and if you’ve got blackberries ready to harvest – or you’re thinking of growing some – we’ve got just the recipe for you.
Deliciously sweet, buttery, and slightly tart, we’re big fans of these blackberry and pecan flapjacks.
200g butter
3 tbsp golden syrup
275g porridge oats
100g flour
100g caster sugar
100g brown sugar
100g pecans, roughly chopped
75g dates, chopped
Zest of one lemon
350g fresh blackberries
Preheat the oven to 200°C / 180°C fan.
Gently melt the butter and golden syrup in a large heavy based pan, then remove from the heat.
Add all the remaining ingredients, except the blackberries, and stir well until thoroughly combined.
Place a sheet of baking paper in a 20cm x 25cm shallow tin.
Place half of the flapjack mix in the tin and gently smooth the surface.
Sprinkle the blackberries evenly over the base layer.
Top with the remaining flapjack mix and smooth over as before.
Bake in the oven for approximately 50 minutes, or until golden in colour.
Allow to partially cool before cutting into squares.
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