Lyle’s® Ancient Grain Superfood Flapjack

Cooking Time

Ingredients

Increase Portion Size

Ingredients Wet Mix

  • g Butter
  • g Lyle’s Golden Syrup
  • g Vanilla

Dry Mix

  • g Naked Barley Flakes
  • g Rolled Oats
  • g Puffed Quinoa
  • g Chia Seeds
  • g Pumpkin Seeds
  • g Linseed
  • g Almonds
  • g Goji Berries
  • g Pecans
  • g Dried Sour Cherries

Golden Syrup Caramel

  • g Lyles Golden Syrup
  • g Caster Sugar
  • g Butter
  • g Salt
  • g Whole Milk
  • g Whipping Cream

Garnish

  • g Pumpkin Seeds
  • g Puffed Quinoa
  • g Goji Berries
  • g Dried Cherries
  • g Pecans

Method

  • 1

    Step 1

    For the Flapjack: Preheat the oven to 160°C Fan/Gas Mark 4. Combine the wet mix ingredients in a large non-stick saucepan. Heat gently until melted.
  • 2

    Step 2

    Combine all dry ingredients in a large mixing bowl and stir. Remove wet mix from heat, and combine with the dry mix. Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper.
  • 3

    Step 3

    Level and press firmly with a palette knife to smooth. Bake on the middle shelf for 25 minutes, until golden brown on top.
  • 4

    Step 4

    Remove from oven and leave to cool in the tin for 10 minutes. Cut into squares while still warm and leave to cool for a further 15 minutes.
  • 5

    Step 5

    Lift out of the tin to cool completely on a wire rack and discard the parchment paper.
  • 6

    Step 6

    For the Caramel and Garnish: Combine Lyle’s Golden Syrup®, sugar, butter and whole milk in a large non-stick saucepan. Bring to a gentle boil and whisk continuously. Leave on the heat until mixture reaches 150°C, at which point reduce the heat.
  • 7

    Step 7

    Meanwhile, place whipping cream in a separate sauce pan and bring to the boil. Slowly mix the boiling cream into the toffee mixture until it is fully combined.
  • 8

    Step 8

    Pour the mixture into an 8’’ square cake tin, lined with parchment and refrigerate for 2 hours to set.
  • 9

    Step 9

    Remove from the fridge and allow the mixture to soften at room temperature. Remove from cake tin and place a piece of parchment on top of the caramel. Roll out to 3-5mm thick.
  • 10

    Step 10

    Finally place the caramel layer on top on the flapjack, sprinkle over the garnish and cut into 12 equal portions before serving.

Ingredients

  • 200 g Butter
  • 175 g Lyle’s Golden Syrup
  • 2 g Vanilla
  • 70 g Naked Barley Flakes
  • 80 g Rolled Oats
  • 20 g Puffed Quinoa
  • 10 g Chia Seeds
  • 30 g Pumpkin Seeds
  • 10 g Linseed
  • 50 g Almonds
  • 40 g Goji Berries
  • 60 g Pecans
  • 100 g Dried Sour Cherries
  • 37 g Lyles Golden Syrup
  • 37 g Caster Sugar
  • 30 g Butter
  • 1.5 g Salt
  • 37 g Whole Milk
  • 25 g Whipping Cream
  • 8 g Pumpkin Seeds
  • 3 g Puffed Quinoa
  • 12 g Goji Berries
  • 20 g Dried Cherries
  • 20 g Pecans