Desserts and Baking – Blueberry and Macadamia Flapjacks


Ingredients (makes approx. 20)


y 250 g butter, softened, plus 1 teaspoon for greasing


y ½ lemon (zest) y 140 g macadamia nuts y 140 g light brown soft sugar y 85 g golden syrup


y Pinch of salt y 85 g self-raising flour y 340 g porridge oats y 200 g blueberries y 75 g white chocolate


Equipment


y Measuring spoons y 20 cm square baking tin y Greaseproof paper y Grater y Weighing scales y Sharp knife y Chopping board y Small saucepan


Method


1. Preheat the oven to 170 °C/gas mark 3. Lightly grease a 20 cm square baking tin with a little butter. Line the tin with greaseproof paper.


2. Using the fine side of the grater, grate the zest of half a lemon. 3. Roughly chop the macadamia nuts.


4. Put the butter, sugar, golden syrup and a pinch of salt in a saucepan. Gently melt them over a low heat for 4–5 minutes.


5. Sieve the flour into a mixing bowl. Add the porridge oats, chopped nuts and lemon zest. Mix well.


6. Add the melted butter mixture to the ingredients in the mixing bowl. Mix well. 7. Fold in the blueberries. 8. Spoon the mixture into the lined tin and press to an even layer using the back of a metal spoon.


9. Bake for 25–30 minutes until golden brown. Put the tin on a wire rack and leave the flapjack in the tin to cool completely.


10. Meanwhile, melt the chocolate in the microwave for several 30-second bursts, stirring at intervals.


11. Turn the cooled flapjack onto a board. Use a teaspoon to drizzle the melted chocolate back and forth over the flapjack.


12. Leave the chocolate to set before cutting the flapjack into squares. Food For Thought


Macadamia nuts are the fruits of the macadamia tree, which is native to Australia.


y Sieve y Mixing bowl y Wooden spoon y Metal spoon y Wire rack y Small bowl y Board y Teaspoon


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