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Coffee & walnut flapjacks

Sticky and syrupy, these grown-up flapjacks will satisfy your cravings with a coffee and walnut twist that's sure to please

  • Prep: 15 mins
    Cook: 30 mins
    plus cooling
  • Makes 20
  • Easy
  • Makes 20
  • Easy
  • Calories 362
  • Carbohydrates 37
  • Saturated Fat 9
  • Sugar 23
  • Protein 5
  • Fat 21
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 362
  • Carbohydrates 37
  • Saturated Fat 9
  • Sugar 23
  • Protein 5
  • Fat 21
  • Fibre 2
  • Salt 0.3

Ingredients

  • 280g butter
  • 85g dark brown soft sugar
  • 100g golden syrup
  • 100ml espresso or strong coffee
  • 100g bag walnut pieces
  • 175g whole porridge oats
  • 175g rolled porridge oats
  • 100g plain flour
  • 75g butter
  • 3 tbsp hot strong coffee or espresso
  • 350g golden icing sugar
  • 20 walnut halves, plus 2 tbsp finely chopped walnuts

Method

  1. Heat oven to 190C/170C fan/gas 5 and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a pan with the sugar, syrup and coffee. Stir in the walnuts, porridge oats and flour with a pinch of salt. Press evenly into the tin and bake for 25 mins, then leave to cool.

  2. Meanwhile, make the icing. Melt the butter into the coffee, then stir into the icing sugar to make a smooth icing. Once the flapjacks have cooled to room temperature, spread over the icing. Carefully space out your walnut halves, then scatter over the finely chopped walnuts to finish. Leave until the icing is set and firm – you can pop in the fridge to speed up this bit if you like. Will keep in an airtight container for a week.

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