Maple pecan blueberry flapjack with pretzel base
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Loading... - Eugenie Jolie
- 26 Oct 2021
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Prep 15 min
Cook 1 hr 10 min
Serves 8-10
For the base
135g unsalted butter
140g digestive biscuits
70g pretzels
2 tbsp golden caster sugar
For the flapjack
375g unsalted butter
210g demerara sugar
60ml golden syrup
60ml maple syrup
1 tsp vanilla bean paste
½ tsp fine salt
300g porridge oats
210g jumbo rolled oats
10g pecans
Zest of 1 lemon
135g self-raising flour
½ tsp ground cinnamon
300g blueberries
For the glaze
150g icing sugar, sifted
40ml double cream
30ml milk
2 tbsp maple syrup
Heat the oven to 180C/350F/gas 4. Grease and line a 27cm x 20cm baking tray.
For the base, melt the butter in a medium pan, crumble the digestives and pretzels into the pan, add the caster sugar and stir. Tip the mixture into the lined tray, press it so it’s even, and bake for 15 minutes.
Put the butter, sugar, both syrups, vanilla bean paste and the salt in a saucepan, then melt gently over a low heat. In a separate bowl, combine the oats, pecans, lemon zest, flour and cinnamon, and mix well. Pour the sugary butter over the dry ingredients, mix well, and finally fold in the blueberries.
Tip the flapjack mix over the base, press gently so it’s level, and bake for 50 minutes, until golden brown. Take out of the oven and leave to cool.
For the glaze, combine all the ingredients and whisk until the mixture thickens. Once the flapjack has fully cooled, squiggle the glaze all over the top and eat.
