Prep 15 min - cook 25 min - serves 12
British-Style Daliya and Flax Flapjack
A dense, chewy tray bake using daliya in place of oats, held together by melted butter and syrup rather than egg.
Before you cook
The bake wants to look slightly underdone when it comes out of the oven. It firms up entirely as it cools, and a fully set flapjack out of the oven is an overbaked one.
Press the mixture down firmly and evenly before baking. A loosely packed tray gives crumbly bars that fall apart when cut.
Method
Line a square baking tin with parchment, leaving an overhang for lifting.
Melt the butter, syrup and sugar together gently in a pan.
Stir until the sugar has fully dissolved and the mixture is glossy.
Take the pan off the heat and stir in the salt.
Add the daliya and flax seeds, mixing until every grain is coated.
Tip the mixture into the lined tin and spread it out evenly.
Press down firmly with the back of a spoon across the whole surface.
Bake at 160C for twenty-five minutes until golden at the edges.
The centre should still look slightly soft; it will firm as it cools.
Score into bars while warm, then cool fully before cutting through.
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