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Recipe: Humble Herb’s lemongrass fruity flapjacks

PUBLISHED: 15:18 14 October 2016 | UPDATED: 16:08 14 October 2016

Lemongrass Fruity Flapjacks
	
	A lunch or teatime fruity snack with a sweet scent of lemongrass.  

Makes 9-12 bars
Prep time 30mins – Cooking time 40mins -1 hour 

Ingredients
2 lemongrass stalks
300g porridge oats
100g golden sugar
150g golden syrup
170g butter
150g sultanas
1 tsp olive oil
1 lined 20cm x 8cm tin

Method

1.	Pre-heat the oven to 150c 300f. Line the baking tin with greaseproof paper then brush over the baking paper with the olive oil. 
2.	Place the butter into a large pan then place the pan on a low heat until the butter has melted. 
3.	Take the lemongrass and bash them slightly to release their flavour, then place the stalks into the butter and place them back on a very low heat for 2 minutes. 
4.	Once the lemongrass has released their flavour, carefully take out the stalks, then add the golden sugar and syrup to the butter. Stir slowly until all the sugar and syrup has dissolved. 
5.	Take the mixture off the heat then gradually add the porridge oats and mix altogethe

Lemongrass Fruity Flapjacks A lunch or teatime fruity snack with a sweet scent of lemongrass. Makes 9-12 bars Prep time 30mins – Cooking time 40mins -1 hour Ingredients 2 lemongrass stalks 300g porridge oats 100g golden sugar 150g golden syrup 170g butter 150g sultanas 1 tsp olive oil 1 lined 20cm x 8cm tin Method 1. Pre-heat the oven to 150c 300f. Line the baking tin with greaseproof paper then brush over the baking paper with the olive oil. 2. Place the butter into a large pan then place the pan on a low heat until the butter has melted. 3. Take the lemongrass and bash them slightly to release their flavour, then place the stalks into the butter and place them back on a very low heat for 2 minutes. 4. Once the lemongrass has released their flavour, carefully take out the stalks, then add the golden sugar and syrup to the butter. Stir slowly until all the sugar and syrup has dissolved. 5. Take the mixture off the heat then gradually add the porridge oats and mix altogethe

tina richardson

A lunch or teatime fruity snack with a sweet scent of lemongrass

Ingredients (9-12 bars)

2 lemongrass stalks

300g porridge oats

100g golden sugar

150g golden syrup

170g butter

150g sultanas

1 tsp olive oil

1 lined 20cm x 8cm tin

Method (Prep time 30 mins)

1. Pre-heat the oven to 150C. Line the baking tin with greaseproof paper then brush the paper with olive oil.

2. Put the butter in a large pan then place the pan on a low heat until the butter has melted.

3. Take the lemongrass and bash them slightly to release their flavour, then place the stalks in the butter on a very low heat for two minutes.

4. Once the lemongrass has released its flavour, carefully take out the stalks, then add the golden sugar and syrup to the butter. Stir slowly until the sugar and syrup has dissolved.

5. Take the mixture off the heat and gradually mix in the porridge oats.

6. Slowly add the sultanas, then place the mixture in the baking tin and press down with a back of a wooden spoon until the mixture is even.

7. Bake in the oven for 35-40 minutes until golden brown. Once cooked, leave to cool.

8. When cool, remove from the tin and cut into slices.

Recipe by Tina Richardson, Stanstead Abbotts-based author of A Cook’s Guide to Herbs

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