Stuart and me had the most wonderful night in on Tuesday. After a semi-productive day at uni, we took a trip to Tesco to do our weekly shop and bought lots of yummy food.  When we got back, we made a delicious Mediterranean Open Vegetable Pie with a cous-cous salad and settled down to eat it whilst watching Wedding Crashers. During the breaks, we prepared the most amazing Cranberry and Almond Flapjacks.

We finally retreated to bed feeling very full and happy in the knowledge that our Mediterranean Pie would double up for our lunch the next day.

The flapjacks were so amazing I feel I have to pass on the recipe which we got from Sainsbury’s Magazine. Being the greedy people we are, Stuart and I decided to top ours with melted milk chocolate – heavenly. But they’re just as good without.

 

Cranberry and Almond Flapjacks

Serves 6

• 100g or 3½ oz Almonds
• 100g or 3½ oz Dried Cranberries
• 225g or 8oz Porridge Oats
• 200g or 70z Butter, cubed
• 200g or 7oz Light Muscovado Sugar

1. Pre-heat the oven to 170°C/325°F/gas 3
2. Lightly toast the almonds in a dry frying pan, tossing frequently. Allow to cool.
3. Once cool, chop and put in a bowl, and then add the dried cranberries and porridge oats. Mix well.
4. On a medium heat, melt the butter, then add the sugar. Cook for a further minute until it’s lightly caramelised.
5. Add the cranberry, oat and almond mixture and stir well so there is no dry or oaty patches.
6. Spoon into a lightly greased 20cm (8in) square tin.
7. Pat the mixture with a spoon to ensure the surface is even.
8. Bake for 20-30 minutes or until golden brown
9. Allow to cool before cutting up into squares

And here are some photos of our lovely flapjack with chocolate on top. So yummy in-fact, I’m nibbling on one now!