Date and Nut Flapjacks (Kopie)

 *****

I like to eat my flapjacks cold as opposed to room temperature so I keep mine in the fridge but these keep just as well in an air tight container and will last up to a week, if you can manage to control yourself.

Makes 14

150g / 1 1/4 sticks salted butter
100g / 1/3 cup agave syrup
100g / 1/3 cup runny honey
40g / 1/3 cup walnuts, roughly chopped
40g / 1/3 cup pecans, roughly chopped
20g / 2 1/2 tbsp ground almonds
180g 2 1/4 cups gluten free rolled oats
120g / 3/4 cup Dates

Preheat the oven to 160°C / 320°F.

Line and lightly grease a baking tray. Melt the butter in a heavy bottomed saucepan and stir through the syrup and honey. Mix together all the dry ingredients and stir through the sweet butter until thoroughly combined. Transfer the Flapjack mix to the lined tray and press it down to form an even, flat surface, 1 1/2 inches deep. Bake in the centre of the oven for twenty five minutes or until golden brown. Remove from the heat, leave to cool for ten minutes before scoring the Flapjacks, but only remove from the tray once thoroughly cooled.

http://www.nancyparkerentertaining.co.uk/articles/date-and-nut-flapjacks

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