Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Blueberry & macadamia flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling time
- Easy
- Cuts into 16
Skip to ingredients
- 250g pack butterplus extra for greasing
- 140g demerara sugar
- 85g golden syrup
- 200g porridge oats
- 140g jumbo rolled oats
- 140g macadamia nutsroughly chopped
- zest half lemon
- 85g self raising flour
- 200g blueberries
- 85g white chocolatefinely chopped
Nutrition: per flapjack
- kcal365
- fat23g
- saturates10g
- carbs33g
- sugars18g
- fibre4g
- protein5g
- salt0.3g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 20cm square baking tin with baking parchment so that there is a slight overhang – this will make it easier to remove the flapjacks.
step 2
Put the butter, sugar, golden syrup and a pinch of salt in a pan, and gently melt over a low heat. Combine the oats, nuts, lemon zest and flour in a large bowl and pour over the melted sugary butter. Mix well, then fold in the blueberries. Tip the oat mixture into the lined tin and press to an even layer using the back of a metal spoon. Bake for 40-45 mins until golden brown. Leave in the tin to cool completely.
step 3
Lift the cooled flapjack onto a board. Put the white chocolate in a small bowl and melt in the microwave in 15-sec blasts, or over a pan of barely simmering water. Drizzle the melted chocolate back and forth over the flapjack. Leave to cool until set before cutting into squares.
