Rum & raisin shortbread
Give millionaire's shortbread a makeover with our rum and raisin traybake. It makes a delicious surprise for far-away friends as it can slot through a letterbox
Apple, cardamom & stem ginger granola
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 large jar (10 servings)
Skip to ingredients
- 100g mixed nuts(we used whole hazelnuts, pistachios, almonds and pecans)
- 15 cardamom podsor ½ tsp ground cardamom
- 50ml vegetable oil
- 100ml maple syrup
- 75ml honey
- 3 balls of stem gingerchopped, plus 2 tbsp syrup
- 2 tsp vanilla extract
- 300g rolled oats
- 50g mixed seeds(we used sunflower, pumpkin and linseed)
- 1 tsp cinnamon
- 50g soft dried apple ringsroughly chopped
- 50g raisinsor dried cranberries
Nutrition: Per serving
- kcal356
- fat16g
- saturates2g
- carbs44g
- sugars22g
- fibre4g
- protein7g
- salt0.3g
Method
step 1
Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Roughly chop the nuts, leaving plenty of chunky pieces. Crack open the cardamom pods and lightly grind the seeds using a pestle and mortar to release their aroma.
step 2
Mix the oil, maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the chopped stem ginger, oats, seeds, cinnamon, chopped nuts, cardamom and ½ tsp sea salt. Mix everything together until well coated in the syrup mixture.
step 3
Tip onto the baking tray and spread out evenly. Bake for 20 mins, then stir and return to the oven for a further 10 mins. For chunky granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir from time to time as the granola cools. Mix in the dried fruit. Will keep in an airtight container for up to a month.
