Orange and pecan flapjacks

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I love flapjacks. I’ve already suggested a classic recipe on my website, as well as another in my book Végéterrien. These are British cakes rich in butter and oatmeal. Here, it’s a soft version with pecans and orange zest. The result is just the way I like it: tender, comforting and full of flavour!

Recipe for a 22cm mould:

• 250g of semi-salted butter
• 165g cane sugar
• 80g golden syrup
• 165g sweetened condensed milk
• 1 untreated orange
• 110g of pecans
• 450g rolled oats

Place the semi-salted butter and cane sour in a saucepan.

For those who don’t know, here’s golden syrup. It’s easy to find on the internet or in English grocery stores.

Pour the sweetened condensed milk and golden syrup into the saucepan.

Scrape the zest from an untreated orange and pour it into the pan.

Heat over low heat until the butter has melted perfectly.

For oat flakes, take the classics found in supermarkets.

Cut the pecans into pieces.

Pour into the oats and mix well.

When the butter has melted, pour in the oatmeal/pecan flakes off the heat (or heat off).

Mix well to coat the flakes perfectly.

Pour into a 22cm square tin lined with baking parchment.

Spread evenly.

Bake for 22 minutes at 170°C over fan assisted heat. The center may appear slightly undercooked, and that’s perfectly normal!

Allow to cool completely before cutting into slices. You can wrap the slices individually and keep them for 1 week.