Spiced pear and raisin flapjacks (gluten-free)
This is a lovely recipe given to us by Honeybuns, makers of delicious gluten-free cakes and biscuits. Any type of pear works well here. Once made the flapjacks can be stored for five days in the fridge, and they also freeze well. For extra ‘ooh-la-la’ in your presentation, once the flapjack is cooled cut it into pieces and half-dip them in melted dark chocolate.
Makes 15 pieces
1 Preheat the oven to 180°C/350°F/Gas 4. Cut a rectangle of baking parchment to line the bottom of a 30x23x4 cm baking tin. Pop in the parchment and brush it and the tin liberally with melted butter.
2 For the roasted pears, core the pears (keep the skin on) and cut into roughly 1 cm/½ in cubes. Place in a roasting tin, sprinkle with the mixed spice and drizzle with the honey. Bake for 20–22 minutes, until soft. Weigh them: you should have about 280 g/10 oz. Keep the liquid to use in the flapjack.
3 Put the butter, sugar, syrup, honey and salt into a saucepan and melt over a low heat, stirring every minute or so with a wooden spoon. Cook for 8–10 minutes, until all the sugar has dissolved (when the bottom of the pan no longer feels gritty, the mixture is ready). Don’t let the mixture boil or the flapjacks will be hard.
4 Put the oats, almonds, oat flour, raisins, mixed spice and ground ginger into a large mixing bowl and stir. Pour in the melted butter mixture and stir well using a rubber spatula. Ensure that all the dry ingredients are well coated. Gently stir in a bit more than half of the roasted pears, along with the liquid from all the roasted pears, taking care to keep the pear cubes intact.
5 Spoon the mixture into the tin and spread evenly, using a rubber spatula – you need to push it into the corners and create a fairly smooth surface. Bake for
20–22 minutes, until golden.
6 While the flapjack is still warm and soft, press the remaining roasted pear pieces into the top of the flapjack. Leave to cool and set, which may take up to 3 hours. This is a very moist flapjack, so needs careful handling.
Recipe taken from Honeybuns Gluten-Free Baking by Emma Goss-Custard, published by Pavilion. Recipe photography, Cristian Barnett. The book is available to buy on the Honeybuns website.