Yoghurty Flapjacks is a modern British recipe for a classic flapjack made of oats, syrup, fruit and nuts using oil and yoghurt rather than the usual butter. The full recipe is presented here and I hope you enjoy this classic British version of: Yoghurty Flapjacks.
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This recipe uses a blend of oil and yoghurt instead of the more common butter (but retaining a lot of the flavour due to the yoghurt). Dried raisins are used as the fruit component and poppy seeds instead of mixed seeds.
Ingredients:
90ml neutral oil (eg Rapeseed Oil)
4 tbsp Greek-style yoghurt
200g Porridge oats
2 tbsp of honey
3 tbsp of syrup (I used my catkin syrup but any high sugar content syrup will work)
2 tbsp poppy seeds
110g raisins
Method:
The secret to flapjacks is to make sure you have all your ingredients and utensils ready before you start cooking.
Preheat your oven to 180°C (gas mark 4). Grease and line a 22cm square baking tin.
Measure out all the ingredients.
In a saucepan over a moderate combine the honey and syrup with the yoghurt and oil. When the ingredients are runny and have combined add all the dry ingredients to the pan and mix thoroughly, making sure every bit of dry ingredient is coated with the honey/oil mixture.
Scrape the mixture into the lined tin and press down firmly ensuring the mixture is flat and even.
Transfer to the centre of your pre-heated oven and bake for around 20 minutes — the flapjacks are ready when the edges are golden colour.
Using a sharp knife, cut the large flapjack into bars (but leave in the tin). Allow to cool in the tin for at least 90 minutes before turning out and spitting into bars.
