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  • Baking Heaven

    BISCUI HEAVEN

    Apr 02, 2020 6 minutes

    Maple flapjack

    MAKES 9

    200g (7oz) salted butter
    125ml (4½fl oz) Billington’s Very Dark Maple Syrup
    150g (5½oz) Billington’s Light Muscovado Sugar
    325g (11½oz) rolled porridge oats
    40g (1½oz) raisins
    40g (1½oz) chopped dates
    40g (1½oz) pecan nuts, chopped

    1 Preheat the oven to 180°C/Gas Mark 4. Line a 20cm (8in) square baking tin with non-stick baking parchment.

    2 Melt the butter in a saucepan over a low heat and, once melted, stir in the maple syrup and sugar. Continue to heat gently until the sugar has dissolved. Remove from the heat and stir in the porridge oats, followed by the remaining ingredients.

    3 Spoon into the lined tin and smooth out. Bake for 25 minutes, before removing from the tin and scoring into 16 pieces while still warm. Leave to cool completely in the tin before serving.

    Raw cookie dough slice

    CUTS INTO 10-12 SLICES

    100g (3½oz) cashew flour (cashew nuts ground

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