Christmas Spiced Clementine Flapjacks
20m
prep time
55m
total time
Easy
level
10
ingredients
Get into the spirit with these festive flapjacks, packed with citrus, spices, dried fruit and glacé cherries, topped with homemade candied peel.
Method
Based on 9 servings, adjust as needed.
Step 1
Heat the oven to 160C/140C fan/gas 3. Butter and line a 20 x 20cm square baking tin. Tip the butter, golden syrup and light brown sugar into a saucepan. Stir for 5 mins or until the butter has melted and the sugar has dissolved.
Step 2
Combine the porridge oats, mixed spice, cinnamon, the zest of 2 clententines, sultanas and glace cherries** in a large bowl and pour in the melted butter and sugar mixture. Stir to combine. Spoon the mixture into the tin and press down with the back of a spoon. Bake for 35 mins. Leave in the tin to cool completely.
Step 3
While cooling, make the candied peel. Cut the remaining 4 clementine's peel into thin matchsticks and put in a saucepan with the caster sugar and 50ml water (if cooking 9 portions as recommended). Simmer gently for 5 mins, then leave to cool.
Step 4
Top the flapjacks with the candied peel and leave to cool. Cut the flapjack into nine squares to serve.
- Ingredients
- Based on 9 servings
-
200g Soft Light Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
350g Porridge Oats 1 x Stamford Street Co. Porridge Oats 1kg -
1tsp Cinnamon 1 x Sainsbury's Ground Cinnamon 38g -
6 Clementines, zested 1 x Sainsbury's Easy Peelers, Taste the Difference 600g -
50g Sultanas 1 x Sundora Sultanas 500g -
50g Glacé Cherries, chopped 1 x Sainsbury's Glace Cherries, Halves 200g -
50g Caster Sugar 1 x Sainsbury's White Caster Sugar 500g -
1tsp Mixed Spice 1 x Sainsbury's Ground Mixed Spice 34g -
200g Golden Syrup 1 x Sainsbury's Golden Syrup 750g -
200g Salted Butter, cut into cubes, plus extra for the tin 1 x Sainsbury's British Butter, Salted 250g
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