Toffee Apple Flapjacks is a modern British recipe for a classic flapjack of apple filling sandwiched between oatmeal layers that's coated with toffee and which makes an excellent Bonfire Night snack. The full recipe is presented here and I hope you enjoy this classic British version of: Toffee Apple Flapjacks.
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Ingredients:
3 Cox's apples, peeled, cored and cut into 1cm cubes
juice of 1 lemon
zest of 1/2 lemon
175g unsalted butter
50g light brown sugar
2 tbsp black treacle (molasses)
3 tbsp golden syrup
350g porridge oats
150g toffee
2 tbsp whole milk
Method:
Place the apple pieces in a small pan, pour over the lemon juice, add the lemon zest and bring to a simmer. Cover and cook for about 6 minutes, or until the apples are just soft. Take off the heat and use a fork to mash the apple and lemon juice mixture to a soft pulp then set aside to cool slightly.
Combine the butter, sugar, syrup and treacle in a pan and heat gently, stirring frequently, until the sugar and butter have melted. Take off the heat then add the porridge oats and stir until thoroughly combined. Take half this mixture and press into the base of a greased baking tin (about 18 x 28cm). Spread the apple purée over the top then cover with the remaining oat mixture.
Transfer to an oven pre-heated to 190°C and bake for about 25 minutes, or until golden brown. Take out of the oven then cut the flapjacks into 18 squares before setting aside to cool completely in the tin.
As the flapjacks are cooling place the toffees in a small pan with the milk. Heat gently, stirring constantly, until the toffees have melted and the mixture is smooth. When cooled, remove the flapjacks from the tin and arrange on a baking tray. Drizzle the melted toffee over the top then chill in the refrigerator for about 10 minutes, or until the toffee has set.
