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This Date & Orange Flapjack Recipe Suits Every Kind Of Occasion This Eid

Treat yourself and your guests to some chewy and fruity goodness during the festivities.

They’re delicious, moist, filling and packed full of healthy wholegrain oats. Plus, cooking up a batch of flapjacks, a long-standing family favourite, is really easy. As well as low key gatherings with your loved ones, the sweet treat that’s an all-round winner can be a great option for parties and gatherings. This new recipe idea will particularly have everyone talking about how you’ve worked that kitchen magic. By adding dates, that Ramadan staple, and a hint of orange zest, you will instantly give your flapjacks a sensational makeover.

Date and Orange Flapjack
Cuts into 15 squares


  • 250g (8oz) butter
  • 250g (8oz) light soft brown sugar
  • 150g (5oz) golden syrup
  • 1 level tablespoon ground cinnamon
  • Finely zested rind of 1 orange
  • 500g (1 Ib) rolled oats
  • 250g (8oz) dates, chopped
  • 18x 28cm (7 x 11 in) traybake tin, lined with baking parchment


  1. Preheat the oven to 180°C or Gas Mark 4.
  2. Cut the butter into cubes and place it in a pan, along with the sugar and golden syrup. Place the pan over a low heat and stir until the butter and sugar have melted. Stir in the cinnamon and orange rind.
  3. Tip the oats into a bowl and stir in the dates. Pour the melted butter mixture into the oats and mix well. Tip this mixture into the lined tin and level it out and press it down well.
  4. Bake the flapjack in the centre of the oven for 40-50 minutes, until it's starting to turn a darker colour around the edges.
  5. Remove the tin from the oven and mark the flapjack into 15 squares, cutting in three lengthways and then into five widthways. Leave to cool in the tin.
  6. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.

The cooled flapjack can be wrapped in a freezer bag and frozen for up to one month. Allow it to defrost thoroughly before separating it into fingers.

This is delicious made with soft Medjool dates, but ordinary (and cheaper) dates work well.

Recipe words and photo: Woman’s Weekly/REX/Shutterstock

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