London fog flapjacks
Makes: 16
Serves: 16
Prep time: 25Total time: 
Recipe photograph by Ant Duncan
London fog flapjacks
Easy to bake and even easier to eat, flapjacks are a British teatime favourite for a reason. We've elevated the classic recipe with an Earl Grey tea-infused butter, a hint of vanilla and a milky icing drizzle to mimic the flavours of a London fog drink
Makes: 16
Serves: 16
Prep time: 25Total time: 
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Nutritional information (Flapjack)
Calories
321Kcal
Fat
17gr
Saturates
10gr
Carbs
39gr
Sugars
19gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 320g unsalted butter, plus extra to grease
- 2 tbsp loose leaf Earl Grey tea
- 150g light brown soft sugar
- 120g golden syrup
- 1 tsp vanilla bean paste or extract
- 240g jumbo rolled oats*
- 200g porridge oats*
- ½ tsp sea salt flakes
For the drizzle topping
- 65g icing sugar
- 2-3 tsp milk
Step by step
- Melt the butter in a medium saucepan over a low heat. Remove from the heat, stir in the tea leaves and set aside to steep for 10 minutes. Meanwhile, preheat the oven to 170°C, fan 150°C, gas 3½ and butter a 20cm square tin, then line with baking paper.
- Set a sieve over a large bowl and strain the buttery tea, pressing the mixture with the back of a spoon to extract as much butter as you can (you should end up with about 290g butter). Discard the tea leaves and return the infused butter to the saucepan. Add the sugar, syrup and vanilla, then stir over a low heat for 4-5 minutes, or until the sugar has dissolved and no longer feels grainy on the base of the pan.
- Tip both oats and the sea salt into the same large bowl, then pour over the liquid mixture. Stir well until coated. Tip into the prepared tin and smooth over with the back of a spoon until level. Bake for 45 minutes or until golden at the edges and just set. Leave to firm up and cool completely in the tin, then lift out of the tin and onto a serving board.
-
Sift the icing sugar into a large bowl, then gradually stir in just enough milk to give a drizzling consistency. Use a teaspoon or piping bag to drizzle the icing over the flapjacks. Leave to set, then cut into 16 squares.
*Use gluten-free oats, if required.
