Brought to you by P&O Cruises Food Heroes. Celebrity chef Eric Lanlard – also known as Cake Boy – shows First News how to make traditional flapjacks, but with a festive twist. Eric’s tip: a little pinch of salt brings all the flavours together.
200g unsalted butter
3.5 tbsp golden syrup
160g dark muscovado sugar
Pinch of salt
2 tsp ground cinnamon
450g rolled oats
Bowl of dried fruit
Use a spatula to add 200g of unsalted butter (chunks) into the pan
Add 3.5 tbsp of golden syrup into the pan, as well as dark muscovado sugar.
Add a pinch of salt to the pan. Finally, add 2 tsp of ground cinnamon.
Melt the mix on a high heat and mix with your spatula and let the butter boil for a couple of minutes.
Take the saucepan off the heat and add 450g of rolled oats. Continue to mix.
Add your dried fruit to the mix and continue to stir.
Once it’s all mixed nicely, transfer it into a flat baking tray and flatten it out so that it’s nice and level.
Put it in the oven for 15 minutes at 180°C.
Take it out of the oven and cut it into squares.
To make them extra festive, why not add melted white chocolate and edible decorations to them?