Chef Matt Budden of Schpoons & Forx at the Hilton Bournemouth shares his family flapjack recipe
Flapjacks and granola bars in many varieties are the default snack of choice in the Budden household. Which may be why they don’t seem to last very long. I wanted to share with you my tried and tested flapjack recipe, which I have used for years, so you can create your own versions with your family. Over the last few weeks, the young Buddens have added a random variety of store cupboard ingredients to our family flapjack recipe including sunflower seeds, dried apricots, dried cranberries, milk chocolate buttons, cinnamon and even fresh rosemary from the garden! Though some of the suggestions are somewhat random, everyone seems to be enjoying it. Which is, after all, the most important element of cooking!
Store Cupboard Flapjack
To make this vegan, swap the butter for a good quality vegan margarine.
Ingredients
250g soft brown sugar
250g soft unsalted butter
4 tbsp golden syrup or maple syrup
500g porridge oats
120g dried fruit, seeds, chocolate drops whatever takes your fancy
Method
Line a baking tray 30cm x 15cm with parchment paper and set aside. In a large heavy bottomed saucepan melt the syrup, butter and sugar together so all the sugar dissolves, then pour over the oats and mix thoroughly. And this point add your 120g of random additional ingredients. Pour into the parchment lined tray and bake at 165°C/Gas mark 3 for 15 minutes until golden. Remove from oven and cool before portioning, this should make 35 generous sized flapjacks.
Follow Matt Budden on Twitter and on Instagram .Find Matt Budden’s top tips for a perfect BBQ and his spiced rub recipe here to make at home.
