Some recommended items from our kitchen for making our flapjacks…
- Small baking tray ideal for all our flapjack recipes. (I use 2 of these).
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Cheese grater with varying graters, we use the small grater for our flapjacks so the carrot is nice and fine.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
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Hot Cross Bun Flapjacks
- 45g Jordans no added sugar Muesli – 1 HexB or 7.5 syns
- 1 beaten egg
- 2 teaspoons granulated sweetener
- Finely grated small carrot
- ½ teaspoon ground mixed spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground all spice
- ½ teaspoon orange extract
- 7g raisins – 1 syn
- 7g mixed peel – 1 syn
- 2 glace cherries, quartered – 2 syns
- Preheat oven to 180°C and line a baking tray with grease-proof paper.
- Mix the dry ingredients together.
- Add the carrot and mix well, mix in the peel, raisins and cherries and stir.
- Add the orange extract and mix thoroughly.
- Add the egg a little at a time and just enough to bind it all together.
- Allow the mix to sit for a few minutes so the muesli soaks up some of the moisture from the egg.
- Spread out on the baking tray about an inch thick.
- Bake in the oven for 15 – 20 minutes
- Can be enjoyed fresh from the oven or cold with a mid morning cuppa.
I made up a tiny amount of icing sugar with 1 teaspoon icing sugar (1 syn) mixed with lemon juice to make a runny icing and made a cross on the top once they were cool to give the “cross” on the top. This is an optional step and isn’t needed if you don’t want that extra syn.