Denise says:
These deluxe flapjacks, crammed with fruit and nuts are truly amazing. Topped with some melted chocolate for the final element of indulgence – they are a must on your ‘passover treats’ to bake! Preparation Time: 25 minutes Cooking Time: 35 minutes Makes about: 20 squares
Ingredients:
1 tablespoon – vegetable oil – to grease baking tin ~ 100g dried figs - chopped 75g dried dates - chopped 100g ready to eat apricots – chopped 75g sultanas ~ 250g medium matzah meal 50g desiccated coconut 50g whole almonds - toasted and roughly chopped 2 eggs ~ 175g margarine 100g honey 75g brown sugar Topping 1 tablespoon honey 70g dark chocolate – coarsely grated 30g shelled pistachio nuts - roughly chopped 2 tablespoons desiccated coconut 30g dried cranberriesMethod
- Grease and line a 20 x 30 cm baking tin with baking parchment paper – ( or foil container)
- Pre heat the oven to 180 C/ 160 F/ gas mark 4.
- Transfer all the chopped fruit into a bowl. Pour over hot water and leave for 5 minutes to soften. Then drain.
- To this bowl add the matzah meal, coconut, almonds and eggs and mix well.
- Melt the margarine with the honey and brown sugar in a pan over a low heat. Stir until smooth.
- Pour over the fruit and nut mixture and combine well.
- Transfer to the prepared baking tin and press the mixture down smoothing level.
- Bake for 30 minutes or until golden.
- Whilst still hot, brush the top of the flapjacks with a tablespoon of honey and scatter with the grated chocolate followed by the pistachio nuts, coconut and cranberries.
- Gently press the toppings into the chocolate.
- Leave to set before cutting into squares.
Tagged in: Apricots, Ashkenazi, Dates, Desiccated Coconut, dessert, Figs, Honey, Passover, Pesach, Pistachio Nuts, Sultanas, Tea, Vegetarian