Who doesn’t like a lovely oaty buttery flapjack? In my opinion, flapjacks are a timeless classic and will never go out of food fashion. They always make me feel kind of nostalgic and they take me back to my childhood when they were always made at school fairs/parties and bake sales.
Macadamias are my all time favourite nuts. I don’t buy them often as they are a bit pricey but I thought they would be the perfect companion for cranberries. Instead of using the usual golden syrup, I used honey as a healthier alternative and it actually makes the flapjacks taste so much more luxurious when mixed with the cranberries and macadamias.
Kids will also love them as a snack in their lunchbox or for after school, but never mind the kids, I love taking them to work too – after I made these I was totally addicted to flapjacks for a while.
150g light brown sugar
5 tbsp runny honey
1 cup dried cranberries
1 cup macadamia nuts
Place macadamia nuts on a lined baking tray and roast in the oven at 200°C Fan / 180°C gas 6 for 10 mins until golden. Once cooled pulse the nuts in a food processor.
Preheat oven to 180°C Fan / 160°C gas 4. Line a deep baking tray with baking paper.
Melt the butter with the sugar in a large pan over a low heat and once melted add the oats, cranberries, chopped macadamias and 5 tbsp honey. Mix well until everything has been coated in the melted butter.
Spread mixture onto the lined tray and level out on the surface right to the corners.
Bake for 25 – 30 mins until golden, and allow to fully cool before cutting.