Rum and Orange Flapjacks
Elevate your snack game with these indulgent Rum and Orange Flapjacks, a unique twist on a classic treat that’s bursting with flavor! This recipe combines the warm, aromatic essence of dark rum with the vibrant zest of fresh orange, creating a perfectly balanced sweet and citrusy delight. Chewy rolled oats are blended with melt-in-your-mouth unsalted butter, golden syrup, and a touch of brown sugar, while pops of dried cranberries or raisins add a fruity tang. For extra texture, sprinkle in some chopped almonds or pecans. These golden-baked flapjacks are irresistibly soft in the center with crisp, caramelized edges, making them the ultimate teatime indulgence or on-the-go snack. Simple to prepare in just 15 minutes of prep and 25 minutes of baking, these elegant bars are perfect for treating yourself or impressing guests. Don’t forget, they stay fresh for days—if they last that long!
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Recipe Information
Ingredients
- 250 grams Rolled oats
- 150 grams Unsalted butter
- 120 grams Brown sugar
- 4 tablespoons Golden syrup or light corn syrup
- 2 tablespoons Dark rum
- 1 medium orange Orange zest
- 50 grams Dried cranberries or raisins
- 50 grams Chopped almonds or pecans (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with parchment paper.
In a medium saucepan, melt the butter, brown sugar, and golden syrup over low heat, stirring until fully combined and smooth.
Remove the saucepan from heat and stir in the dark rum and orange zest.
In a large mixing bowl, combine the rolled oats, dried cranberries or raisins, and chopped nuts (if using).
Pour the butter and sugar mixture over the dry ingredients. Mix thoroughly until all the oats are evenly coated.
Transfer the mixture to the prepared baking tin, pressing it down firmly and evenly into the corners using the back of a spoon or spatula.
Bake in the preheated oven for 20–25 minutes, or until the edges are lightly golden. The center may still look slightly soft but will firm up as it cools.
Remove the tin from the oven and allow the flapjacks to cool in the pan for about 10 minutes.
While the flapjacks are still slightly warm, cut them into 12 bars or squares using a sharp knife. Leave them in the tin to cool completely before lifting them out using the parchment paper.
Store the flapjacks in an airtight container at room temperature for up to one week. Enjoy these indulgent treats with your favorite cup of tea or coffee!
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 400.1 g | 145% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 218.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
