Crispy, chewy flapjacks packed with nut butter and studded with juicy bites of dried fig and chunks of dark chocolate
Fig, Dark Chocolate & Almond Flapjacks by Kate Doran of The Little LoafPrep time 15 mins - Cook time 25 mins - Total time 40 mins Serves 16 Ingredients
- 100g unsalted butter, plus extra for greasing
- 100g almond butter
- 100g light brown muscavado sugar
- 3 tbsp honey
- 125g dried figs, roughly chopped
- 135g rolled oats
- 90g jumbo rolled oats
- zest of one small orange (optional)
- 75g dark chocolate, roughly chopped
- Preheat the oven to 180 degrees F/160 C. Grease a 20cm square baking tin with butter and line the bottom with parchment paper.
- In a large saucepan, warm the butter, almond butter, sugar and honey over a medium heat until smooth and combined. Remove from the heat and stir in the figs, oats and orange zest (if using). Allow the mixture to cool for 5 minutes then stir in the dark chocolate until combined (if you stir the chocolate in straight away it will melt completely, which will be delicious but you won't get chunks of chocolate in the finished flapjack.
- Bake for 20 - 25 minutes or until golden at the edge and set in the middle. Remove from the oven, transfer to a wire rack and allow to cool completely before cutting into squares.
- Will keep in an airtight container for several days.
Homemade Memories: Childhood Treats with a twist is Kate’s first cookbook.