I was looking for something quick and easy to make, which would just fill the gap until the bank holiday dessert was made - so nothing too large. Rootling through the storecupboard - in reality a large plastic box - I found dried blueberries and mixed peel which needed using. They seemed ideal additions to a chewy flapjack, and 2/3 of my usual recipe was perfect in size.
100g dried blueberries
finely grated zest and juice of 1 mandarin orange
1 tablespoon boiling water
1 tablespoon limoncello (optional)
50g diced candied mixed peel
160g unsalted butter
65g golden syrup
100g light muscovado sugar
240g rolled oats
Line a 8"(20cm) square baking tin with parchment, and preheat the oven to 180C.
Soak the blueberries and zest in the juice of the mandarin, the boiling water and the limoncello (if using) for a few minutes to plump up the fruit.
Melt the butter, sugar and syrup together, in a saucepan, stirring until the sugar has dissolved.
Put the oats, blueberries and mixed peel into a large bowl and stir in the butter mixture.
Spread the mixture evenly in the baking tin and press down firmly.
Bake for 25 minutes for a chewy flapjack, or a little longer if you prefer the flapjack to be crisp.
Mark into 16 squares while still warm, but cool completely before removing from tin.
These were delicious. The blueberries and mixed citrus flavours went really well together, and both the berries and the peel were soft and chewy.