• Method

This recipe was created by Ella from Orpington in Kent for the Hamlyns Home Baking competition.

  1. Preheat the oven to 200 C/180Fan/Gas 6
  2. Put 150g butter, 1/4 tsp ground cinnamon, 70g Demerara sugar, 25g maple syrup into a pan with a 1/4tsp of salt and stir until melted over a low to medium heat.
  3. To make the roasted maple pecans, coat 40g of shelled pecans in maple syrup, sprinkle with a little salt and cinnamon and roast on a baking tray lined with baking paper in the oven for 10 minutes, turning half way through. Then remove from the oven and turn the oven down to 150C/130 Fan/Gas 2.
  4. Break the pecans into small pieces and combine with the melted butter mixture and the porridge oats. Save a small handful of pecans for the topping if you are making it.
  5. Spoon and firmly press down the mixture into a square cake tin lined with baking paper, or four round flapjacks, press into baking rings.
  6. Bake for 20 minutes. Then remove from the oven, and after five mintues, transfer to a wire rack and score into eight portions, then leave to cool completely.
  7. If you are making the optional chocolate drizzle, put the white chocolate or dark chocolate and maple syrup over a bain-marie and stir until melted.
  8. Drizzle over the flapjacks and sprinkle over a small handful of the toasted shelled pecans.
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