Who doesn’t love a flapjack bar? This one from ScandiKitchen: The Essence of Hygge has the nice little twist of rye flakes added to the mixture. The consistency is a little different from your normal flapjack – the rye gives a more wholesome feel to the end result. Rye also has a deep almost nutty flavour to it, which I love. Add whatever dried berries or nuts tickle your fancy if you want to vary it a bit.
175 g butter
2 tablespoons golden syrup
1 tablespoon maple syrup
50 g dark brown soft sugar
100 g light brown soft sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla sugar OR extract OR use the seeds from 1 vanilla pod
100 g jumbo oats
200 g rye flakes
100 g dried blueberries
a 20 x 30-cm rectangular baking pan, greased and lined with baking parchment
Preheat the oven to 160°C (325°F) Gas 3.
Put the butter, golden syrup, maple syrup and dark and light brown sugars into a saucepan. Heat together gently until just melted. Mix in the ground cinnamon and vanilla. Add the jumbo oats and rye flakes and stir well. Add the blueberries and stir again to evenly combine.
Spoon the mixture into the prepared pan. Pack the mixture down quite firmly using the back of a wooden spoon and press into all the corners (this will ensure you get a flapjack bar, not crumbs).
Bake in the preheated oven for around 20 minutes or until golden. The longer you bake, the crispier the result, so if you like your flapjack extra-chewy, take it out a little earlier.
Mark where the slices will be on the hot flapjack using a knife, then leave to cool completely in the pan before turning out and cutting properly into slices.
The flapjacks will keep well for at least a week stored in an airtight container.