Tahini Flapjack

Adapted (only very slightly) from master baker Dan Lepard’s brilliant Halva Flapjack recipe. The only changes I made were to add pine nuts and flax seeds and to use Agave Syrup in place of honey – mainly as I didn’t have any honey in the house at the time. The tahini gives the flapjack a wonderful fudge-like texture and nutty flavour.

100g butter
75g soft light brown sugar
1 can (197g it says on the tin!) condensed milk
4-5 tablespoons tahini
3-4 tablespoons of agave syrup or honey
100g dried figs – roughly chopped
100g shelled walnuts – roughly broken
50g pine nuts
2 tablespoons sesame seeds
2 tablespoons flax seeds/linseeds
approx 200g porridge oats

I tried this the first time with Greek tahini, but after my day with Yotam Ottolenghi, I have switched to using tahini from the middle eastern shops in and around Edgware Road. The Al Yaman one is great.

Heat the oven – 180C for a normal oven, reduced to 160C for a fan assisted one.

Now melt the butter, sugar and condensed milk either in a large pan over a low-medium heat or in a large mixing bowl in the microwave for a minute or two. Add the other ingredients except the oats and mix well. Now add the oats until the mixture holds its shape. The more you add the firmer the end result. I think a little over 200g works best.

Take a baking tray – somewhere around 25cm square or slightly bigger if you want the flapjack to be thinner. Line with parchment then spread the mixture into the tray pressing down firmly.

Bake for approx 20 minutes until starting to brown. Remove and cut into squares while still hot. Leave to cool in the tray then store in an airtight container. If you can resist eating it all it lasts a several days.

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