I love Pecan Pie so decided to try this recipe using maple syrup instead of golden syrup and it worked really well, especially when paired with the pecan nuts.
Flapjack is traybake cut into slices and made from oats, butter, sugar and syrup. My version also contains condensed milk which gives it its soft texture.
This is a really classic combination and works so well in flapjack. The maple syrup really comes through in the flavour and the added crunch of the pecans gives a nice bit of texture to the soft flapjack.
My recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.
This is a perfect accompaniment to a cuppa or afternoon tea.
To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line a square 9” x 9” (23cm x 23cm) tin with baking parchment.
In a medium sized pan melt the butter, dark brown sugar, condensed milk and maple syrup on a very low heat until the sugar has melted.
Weigh the porridge oats and chopped pecans into a large bowl.
Then add the melted butter mixture into the oats.
Mix until fully combined.
Put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon
Finally bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Pecan Pie Flapjack
Sarah’s Servings: 16
Sarah’s skill: Easy
Baking time: 20 minute
Ingredients:
225g Butter
180g Dark Brown Sugar
150g Condensed Milk
65g Maple Syrup
375g Porridge Oats
150g Chopped Pecan Nuts
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan) Gas mark 3.
Line a 9” x 9” (23cm x 23cm) square tin with baking parchment.
In a medium sized pan melt the butter, dark brown sugar, condensed milk and maple syrup on a very low heat until the sugar has melted.
Weigh the porridge oats and chopped pecans into a large bowl.
Then add the melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten with a small spatula.
Then place in the preheated oven and bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Equipment Used
Sarah’s extra slice……
Do not bake for more than 20 minutes.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.
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