Apple cookbook: apple flapjacks recipe
Makes 18
Ingredients
*2 cooking apples, such as Bramleys, cored and chopped
*1 tablespoon water
*175 g butter
*150 ml runny honey
*400 g rolled oats
*2 tablespoons pumpkin seeds
*1 teaspoon ground cinnamon
*1 teaspoon ground ginger
*100 g sultanas
*2 crisp, sweet eating apples, such as Cox’s or Fiesta, peeled, cored and finely chopped
*sweet apple slices, to decorate
Method
1. Preheat a fan oven to 180°C and grease a deep 30 cm x 23 cm baking dish with butter.
2. Put the apples and water in a saucepan and bring to a simmer over a medium heat. Continue to simmer gently until the apples start to break down into an apple sauce consistency. Remove from the heat and set to one side to cool.
3. Next, melt the butter in a separate pan. Add the honey and stir together for a minute to melt together.
4. In a large mixing bowl, add the oats, pumpkin seeds, ground cinnamon, ground ginger, sultanas and the eating apples. Mix together.
5. Pour the butter and honey over the oat mixture and stir until all the oat mixture is coated.
6. Pour half the mixture into the prepared baking dish and flatten down well with the back of a spoon, ensuring you get right into the edges.
7. Pour the Bramley apple sauce over the mixture in the dish so that it covers the flapjack mix. Then pour the rest of the oat mixture on top and flatten with a spoon. Top with the extra apple slices.
8. Bake in the oven for 25 minutes until golden brown and starting to darkenat the edges. Remove from the oven and leave to cool for a few minutes, then mark into squares while still warm. Leave in the dish to cool completely before turning out on a rack.
9. Chop into squares and serve.
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Apple by James Rich (Hardie Grant £20) Photography ©Jacqui Melville
