I enjoyed making these flapjacks, especially the zesting of the orange which filled the kitchen with its refreshing citrus scent. The waft transported me back to Cyprus and our holidays there two years ago with my mother-in-law and late father-in-law. Ah hot sunny days.
I have to say, these are by far the best tasting flapjacks I've made for a while. These are dense, chewy and orangey. One slice is truly enough. If you go back for another, I am really going to call you greedy. Yes, I am talking to you D in case you are reading this.
When they are gone, I know that I will be making them again. The only thing I would do differently is purely for presentation. I would press a very thin slice of (crystallised) orange on the top for visual effect. I think that would make them more popular.
I am also sharing it with Family Friendly Fridays. May's edition of Family Friendly Fridays is being hosted by Clare over at The Vegetarian Experience on behalf of Ren over at Fabulicious Food .
Orange and Raisin Flapjacks
Makes about 16
250g golden caster sugar
175g golden syrup
Zest from 1 large orange
425g rolled oats
Handful of raisins or sultanas
Preheat oven to gas mark 4 or 180oc.
Grease a medium sized baking tray.
In a large saucepan, melt the butter, sugar, golden syrup and orange zest.Take of the heat, then evenly stir in the oats and raisins.
Using a spatula, carefully turn out into the baking tray and press down. Place the tray in the oven for 20 – 25 minutes or until the sides are golden.Remove from the oven. Allow to cool, before slicing.