We’re very sad to say that at the age of 99, Nana Goy – the artist behind our old LEON Cranberry Flapjacks – has passed away. But her name and her flapjacks will live on. Cooking was her passion, and this recipe is full of love. If you haven’t tried them, now’s the time.
HOW TO MAKE IT
- Heat the oven to 170 C/340 F/gas mark 3.5, and butter a 20 x 20cm baking dish.
- Put the cranberries into a bowl and cover with boiling water for a few minutes to rehydrate them. Drain away the water and roughly chop any that are particularly large.
- Melt the syrup, butter and sugar together in a large pan over a gentle heat until the sugar has dissolved, then stir in the oats. Add all but a small handful of the cranberries and stir thoroughly.
- Tip the flapjack mixture into the tin and smooth it down with a spatula. Sprinkle the remaining cranberries on top. Bake in the oven for 3-35 minutes until golden. Mark into squares while still warm, and remove from the tin once cool.
Add a handful of nuts and seeds to the mixture if you want to add another dimension to your flapjacks.
For a fruity hit, try making them with dates instead of cranberries. If you choose to do this alternative, chop the dates roughly before adding to the flapjack mix.