Cranberry and Maple Syrup Flapjacks

A team favourite here at Vineyard Cottages are the cranberry and maple syrup flapjacks. Easy to whip up a batch and keep for the week. At VC they disappear in minutes! 

If you take the base recipe, you can add whatever dried fruit and nuts you like, but I love the tartness of cranberries and the rich maple syrup is a real treat.

Please don’t even think about using quick oats. The result is a complete disaster and the compiled sticky glue you end up with is not at all pleasant!

If you want to be really decadent, you can dip them into dark or white chocolate! Go on – you know you want to.

Preheat the oven to 180

250g Rolled Oats (Not Quick Oats)

125g Butter

125g Brown Sugar

2 Tbsp Maple Syrup

100g cranberries

• Line a 15cm baking sheet with parchment paper
• Gently over a low heat melt the butter and brown sugar
• When is all combined and the sugar has melted add the maple syrup
• Mix in the oats and cranberries
• Place the mixture on the baking sheet and make sure the mixture is even otherwise you will get burnt areas.
• Cook for 15 / 20 mins or until golden brown. Watch it – it will burn quickly. 
• Leave to cool before turning out onto a board.
• Cut with a very sharp knife.