… 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!
Just read that having overweight friends will cause one to gain weight, as if it gives you “permission.” 🙂 Must make these soon; husband will love them!
Am hooting with laughter here because the random ad that popped up to the right of this post was the old “Lose a stone of belly fat with this weird tip” ad! Couldn't be more fitting if it tried.
I love the humour of your post and of course, your flapjacks 🙂 x
Flapjacks are always so fab for using up stuff….. These look like the sort of flapjacks you could convince yourself are good for breakfast (and kid yourself over the calories). Interesting addition of fennel… Nice!
This looks absolutely delicious!!! I do love fennel too. Catherine
Fennel eh? Never thought of that. Then again I suppose you could add a variety of seed/spice and give they gorgeous flapjacks an unusual little burst of surprise. Liking it. But before eating a couple of these you probably need a few push ups, tummy crunchers, wall sits and planks! Happy New Year.
These look stupendous! Sticky and chewy! It's funny, though. here in the States, flapjacks are pancakes – like breakfast pancakes. This sweet treat would called granola bars or fruit squares. Oh, the different cultural terms we see in the blogging world!
Enjoy Ireland! I'm more than a bit jealous, as it's always been a bucket list item for me to visit the Emerald Isle!
Making these tomorrow!
Lovely stuff, like the idea of adding fennel seeds. As for working with youngsters, I feel your pain!
These look delicious. They are such a nice color too.I have only had fennel in sausage so baked up like this is in a chewy bar is a new flavor possibility for me. When I read your title I thought you were making pancakes.LOL
Oh gosh, these sound gorgeous. Regrettably, figs are one of those things that I can't stomach – even though I really like the flavour – so I won't be indulging. However, I shall just admire from afar. You know, I reckon you're perfectly capable of being the star of the show whoever's company you're in, fat, thin, old or young. So don't talk yourself out of the limelight, you're gorgeous and you know it! 🙂
What a delightful way to use up those miscellaneous dried fruits from the holidays! Perfect to stash in the car for a road trip.
Adding fennel is an inspiration – I rarely add spices to flapjack, and now I'm wondering why not!
Greetings from South Texas. Read this in the morning, made them this afternoon, had one with a cuppa, had one before dinner (no one was looking), had one for dessert. My husband joined me each time. The rest are put away but a midnight snack might be in order. Knew they would be tasty but they were ridiculously good. Thank you very much for sharing the recipe
Sandy
The flavours in these sound so good – the addition of fennel seed is brilliant!
Haha, adding ten years to your age is a great idea, if a little scary. These flapjacks look the business and we all need a little something to get us through these dark January days. Fennel sounds like a lovely addition.