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Blueberry and Macadamia Flapjacks

A new twist on a teatime classic — buttery flapjack is dotted with sweet blueberries and crunchy macadamia nuts, then drizzled with melted white chocolate. Why, yessssss please!!! Simple to make, these keep several days (as if!) and travel well should they need transport to a picnic, a bake sale, or a friend’s kitchen table for a cuppa.

Blueberry and Macadamia Flapjacks

5 oz. demerara sugar (¾ cup)
3 oz. golden syrup (¼ cup)
16½ tbs. butter
12 oz. rolled oats (3½ cups) [old-fashioned or porridge]
5 oz. macadamia nuts, roughly chopped (generous 1 cup)
zest ½ lemon
3 oz. self-rising flour
7 oz. blueberries (1 cup)
3 oz. white chocolate, finely chopped

Heat the oven to 325°F. Grease an 8″ square tin and line with parchment paper so that there is a slight overhang.

Put the sugar, golden syrup, butter, and a pinch of salt in a large saucepan and cook gently to melt. Remove from the heat. Stir together the oats, nuts, lemon zest, and flour. Tip this mixture into the butter/sugar and stir well. Fold in the blueberries and press lightly into the prepared pan. Bake for 40-45 minutes, until golden brown. Leave in the tin to cool completely.

Lift the flapjack out of the pan using the parchment paper and place on a board. Melt the chocolate in the microwave using short 15-second blasts. Drizzle the melted chocolate back and forth over the flapjack. Leave to set before cutting into squares.

 

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