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Makes:
24 pieces
Oven Temperature:
160 ?C Fan / 180?C Conventional
Cooking Time:
18-20 minutes
Baking Tray:
Approximately 20cm x 30cm
You can find the Tahini
here
LIST OF INGREDIENTS
120g Slightly Salted butter
80g Demerara Sugar
200g Golden Syrup
100g Cypressa Tahini
170g Cypressa Seeds & Fruit Mix (1 packet)
260g Rolled Oats
METHOD
Pre-heat the oven to 160 °C Fan / 180°C Conventional.
Line a baking tray with greaseproof paper or baking parchment.
On low heat melt the butter, demerara sugar, golden syrup and Cypressa Tahini until the sugar has dissolved.
To the warm mix add Cypressa Seeds and Fruit mx and the rolled oats until the mix is uniform.
Pour into the prepared tray and flatten the mix to level out.
Bake in the oven for 18 to 20 minutes until light golden brown.
Once baked, leave to cool slightly in the baking tray. Cut into pieces and leave to cool completely.
Notes:
Take the flapjacks out when turning golden brown. The longer they are left in the oven the harder they become.
For more information on TAHINI, SEEDS & FRUIT FLAPJACKS talk to Katsouris Brothers Ltd (Cypressa)
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