This is a recipe that has been asked for many times by people who sample it, as we’ve been cycling together, so I thought I’d put the recipe on here. It’s based originally on a recipe by John Torode and modified a little as time has gone on.
Ingredients.
- The “wet” mix ( 500g )
- 125g butter
- 125g treacle
- 125g golden syrup
- 125g maple syrup
- The fruit (700g )
- 600g dried fruit (mix of dried apples, figs, mango, sultanas, raisins, mixed fruit etc.)
- 100g glacé chopped ginger (to taste – you can just add more dried fruit if you don’t like ginger)
- 400g porridge oats
- pinch salt ( to taste )
- 6 sheets of edible rice paper
- baking parchment / greaseproof
- 2 baking trays about 10″ x 7″
Instructions
Melt the butter, treacle, golden syrup and maple syrup in a pan and bring it to the boil. Remove from the heat.
In a mixing bowl, mix all the dried fruit and oats together, then pour in most of the “wet” mix from the pan, mixing well until everything is all wet and sticky. Keep a small amount (~dessert spoonful) of the “wet” for later.
Line a baking tray with baking parchment (overhanging slightly) and then line the bottom with a layer of rice paper. Pour in the contents, press down flat. “Paint” a layer of rice paper with the remaining “wet” for use as glue to stick the rice paper down on top.
Bake at 160 C for 30 mins.
Remove from oven, cover with a second piece or parchment, place a second tray on top and weigh it down, so it presses everything together as it cools. Leave to cool.
Once cool, take weights off, and remove from the baking tray. The parchment should gently come away leaving the rice paper firmly stuck to the flapjack (it may need a little careful removal near the edges / corners).
It can then be cut up cleanly into approx 1″ cubes for easy eating on the bike. The rice paper keeps the fingers from getting sticky and can be eaten. For ease of cutting, I tend to place the flapjack in the freezer for a few hours first, as this makes it good and firm for cutting up.
Store in a standard cake tin, it will last for a couple of months perfectly well … ngfdccx. if you don’t eat it all before then 😉