dried apricot, fig and fennel seed flapjacks
... this is my first sweet treat of the year and seeing that we're two weeks in already I think I can safely post something a little naughty so try not to shout me down... plus I'm off to Ireland today for work and it looks as though it's bloody freezing over there so i'm going to need fattening up - well probably not. I took a look at myself in the mirror last night and I look like i've melted, which I'm not sure is the ideal look for a man in his very late thirties, although i'm starting to think I may start telling people i'm 10 years older than I really am and then people might start thinking I look more fabulous than I do. I think part of the problem is that I work in an industry which is quite youth orientated so i've decide that when it comes to activities outside work I can only socialise with people older and fatter than me although I would worry that this would only work like a goldfish... you know, the fact that a goldfish grows to the size of it's surroundings, so if you keep it in a small bowl it stays small but if you put it in a large pond it has room to grow and therefore grows bigger... so old skinny people it is then...
dried apricot, fig and fennel seed flapjacks
you can pack up your Christmas decorations and clear the house of cards and baubles but it seems that the cupboards are still full of packets of dried fruit as though they are a final reminder of the festive period... obviously we really don't mind, they seemingly last forever anyway but these flapjacks are a great way to use anything up that's taking up too much room - an excuse for an early Spring clean if you will... the fennel seeds add a sophisticated aniseed flavour that cuts through all the sweetness too.
makes 12 large flapjacks
6oz butter
8oz soft brown light sugar
6 tablespoons golden syrup
1 heaped teaspoon fennel seeds
8oz mixed dried fruit - I used apricots, figs and dates - chopped
12oz rolled oats
pre-heat the oven to 180C and lightly oil a traybake tin - I used a classic Swiss Roll tin.
melt the butter, sugar, syrup and fennel seeds in a pan and then once melted take it off the heat and add the oats and dried fruit and stir well
pour into the baking tin and bake for 20-25 mins until golden
cool on a wire rack but cut them into squares whilst they're still a little warm
i'm entering these flapjacks into the Tea Time Treats bloggers challenge hosted by Karen from Lavender and Lovage and Jane from Hedgecombers. The theme this month is packed lunches and these little beauties will be making their way into my lunch box all week...
eat and of course, enjoy!
