These deluxe flapjacks, crammed with fruit, seeds and nuts, are truly amazing. Topped with some melted chocolate for the final element of indulgence, they're a must-have on your list of "Pesach treats" to bake!
Preparation: 25 minutes
Cooking: 25 minutes
Makes about 20 squares
Ingredients
● Vegetable oil to grease baking tin
● 100g chopped figs
● 75g chopped dried dates
● 100g ready-to-eat apricots, chopped
● 250g medium matzah meal
● 75g sultanas
● 50g desiccated coconut
● 100g mixed seeds - sunflower, pumpkin and sesame, divide in half
● 175g margarine
● 125g honey
● 150g brown sugar
For the topping
● 1 tbsp honey
● 70g dark chocolate - coarsely grated
● 50g shelled pistachio nuts
● 50g dried cranberries
Method
● Grease and line a 20 x 30cm baking tin with baking parchment paper.
● Preheat the oven to 180°C.
● Tip the figs, dates, apricots, matzah meal, sultanas, coconut and half of the mixed seeds into a bowl and mix well.
● Melt the margarine with the honey and brown sugar in a pan over a low heat. Stir until smooth and pour over the fruit and nut mixture and combine well.
● Transfer to the prepared baking tin and press the mixture down, smoothing level.
● Bake for 20 minutes or until golden.
● While still hot, brush the top of the flapjacks with honey and scatter with the grated chocolate followed by the remaining seeds, pistachio nuts and cranberries.
● Gently press the toppings into the chocolate.
● Leave to set before cutting into squares.
