As mentioned in my last post, I also entered the flapjack round in the Mid-Somerset Show. Flapjacks is one of those bakes where I feel everyone has different preferences – plain, half dipped in chocolate or with a fruity addition, crumbly, soft or crunchy on top, the variations could go on. Now I didn’t place in the show with my maple & pecan variety, but I think the judges were after a more traditional flapjack. However, I was pleased with my entry and glad that I tried something new.
In order to decide which flavour flapjack to submit in the first place, I made four different types (maple & pecan, cranberry & white chocolate, fruit and rocky road) and asked my friends and colleagues to taste test and give feedback specifically on flavour and texture.
There was no overall winner but it was clear that on flavour, it was the maple & pecan flapjacks and for texture it was the cranberry and white chocolate flapjacks. So I decided to combine them, making maple & pecan flapjacks but with the texture of the cranberry & white chocolate ones. Having tried both myself, I would say that I preferred batch 1, as the second batch included plain flour and with the crushed pecans, I felt that they were perhaps a bit dry and that the maple flavour was slightly lost. But like I said at the beginning, everyone has different ideas of the perfect flapjack.
So if you would like to give either of these a go, then the recipes are below. Happy Baking!
Maple & Pecan Flapjacks – Batch 1
6 tablespoons of maple syrup
125g soft light brown sugar
25g pecan and some left over for decoration
Preheat your oven to 160°C and line your baking tray with greaseproof paper
Melt the butter, sugar and maple syrup in a saucepan
Once melted, stir in the oats and pecans until combined
Transfer your flapjack mix into your lined tray and level it off with knife
Place whole pecans onto your flapjack and pop your tray into the oven for 25-30 minutes
Once baked, remove from the oven and leave to cool before slicing into squares and serving
Maple & Pecan Flapjacks – Batch 2
200g of maple syrup
100g soft light brown sugar
100g plain flour
150g crushed pecans and some whole ones for decoration
Note: If you would like to make the white chocolate & cranberry flapjacks, just substitute the maple syrup for golden syrup and replace the pecans with 100g of dried cranberries and 100g of white chocolate chips.
Preheat the oven to 170°C and line your tray with greaseproof paper
Melt the butter, syrup and sugar together in a saucepan
In a large bowl, mix the oats, plain flour and crushed pecan nuts
Once the butter mixture is melted, pour it into the large bowl and mix well
Transfer your flapjack mix into your prepared tin and pop in the oven for 25-30 minutes
Once baked, remove from the oven and allow to cool completely before cutting into squares and serving