Well, it seems that I am finally feeling more festive (not that I've got things sorted or organised - far from it but hey!) and anyway how could you resist such a name for this lovely treat? Why are they Rudolph's flapjacks? Well, because the contain carrot of course! Don't worry, this isn't an unwelcome intrusion - just think of carrot cake (and we all know how delicious that is!) and you'll be working on the right lines.
I came across the recipe when I was browsing on the BBC Good Food website, you can find it here. I would never have spotted it in the actual magazine - it's hidden away as a tiny little list of instructions on a page containing five other ideas for quick bakes for the holiday season. It really caught my attention though, because I had all the ingredients in and haven't made flapjack for a while now. I'm a big fan of carrot cake and these are all the flavours of carrot cake in an easy-to-make flapjack form. Sometimes you just see a recipe and know it's going to be right - this was one of those times.
I made only minor changes - the zest of two clementines instead of one orange, a tsp of mixed spice instesad of the specified cinnamon, because I prefer the more rounded flavour of mixed spice over cinnamon, and I left out the seeds because I'm not keen on them. I also soaked my apricots (which were very dry) in the juice of one of the clementines, about 40ml, for about 20 minutes whilst I did other things. I grated my carrots finely as I didn't want them to be too prominent. I also wanted flapjacks that weren't as deep, so I decided to use an 8"/20cm tin, rather than the specified 18cm tin.
Edited to add: as Suelle points out in her comment, 2 carrots is a bit vague. I forgot to weigh the ones I actually used, but finding two similar ones, they weighed 100g before peeling. I hope that's more helpful if you're planning on making these (and do, it's really worth it!).
I baked mine for at least 45 minutes in spite of using a larger tin. I just kept checking them until they were a light brown on the top. Even so, they're very fragile so be careful turning them out - I wasn't careful enough and my flapjack broke in half.
Oh so delicious - so moist in a really good way and the combination of flavours from the dried apricot, orange zest, spice and oats is just divine. You can't taste the carrot, but I'm certain it adds to the moistness of the flapjack. As I suspected, these fell apart a little on eating, but actually, this is no bad thing. I will definitely be making these again, they were so easy to put together, feel so festive and are the perfect sustaining snack for the busy times leading up to Christmas but when you don't want yet another mince pie or chocolate from the tin (yes, I believe it actually is possible to have too many mince pies and chocolates!!!) I think my colleagues must have agreed because these disappeared with record speed!
I'm submitting these for the December Teatime Treats challenge, hosted by Karen of Lavender and Lovage and Kate of What Kate Baked, two lovely ladies with lovely blogs! This month's host is Kate and she has rather appropriately chosen Christmas as the theme.
I think this is a great bake for Christmas, and perfect for the children to leave out either for Father Christmas or Rudolph - after all they both have a busy night on the 24th December, delivering all those presents (and I'll be tracking Santa here), so a good sustaining piece of flapjack would be very welcome and make a change from all the mince pies and carrots they usually get :-)