10 Cranberry Oatmeal dough balls, removed from the fridge for about 10 minutes
150 g plant based spread
100 g golden syrup
75 g soft light brown sugar
250 g jumbo porridge oats
50 g walnuts, chopped
1 tsp cinnamon (see tip)
75 g cranberries
To decorate (optional)
About 100 g dark chocolate, melted
Try this oh-so-doughlicious take on the fabulous flapjack. We used our great tasting Cranberry Oatmeal cookie dough for a brilliant base, topped with an oaty flapjack layer scattered with plump and juicy raisins, crunchy walnuts and a warming hint of cinnamon. All finished with a drizzle of rich dark chocolate for the perfect vegan snack.
Preheat the oven to 160ºC (140ºC fan) Gas 3. Grease and line a 18 cm | 7 in square tin.
Bring together the Cranberry Oatmeal cookie dough balls to form one large ball.
Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.
Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork.
Place the plant based spread, golden syrup and sugar into a large saucepan over a medium heat and stir until the spread has melted and the sugar has dissolved.
Remove the pan from the heat and stir in the porridge oats, chopped walnuts, cinnamon and cranberries.
Spoon the mixture into the prepared tin and press down with the back of a spoon.
Bake in the oven for 25 to 30 minutes until golden and firm.
Remove from the oven and leave to cool for 15 minutes. Carefully mark the mixture into 10 bars with a knife.
Leave until completely cold before removing from the tin. Cut into 10 bars. Drizzle with the melted dark chocolate and leave to set. Store in an airtight container.
You can add a little more cinnamon if you prefer a stronger flavour. If you like a soft, chewy flapjack, remove from the oven when just golden, for a crunchier treat you will need to cook for a little longer…