Tahini flapjacks

This recipe is based on one from The Guardian’s Dan Lepard. Baking isn’t my strong point, so I defer to an expert on the subject. All I’ve done is add a few more seeds and some almond extract, giving it a nuttier taste. It’s well worth a go if, like me, you always seem to have an everlasting jar of tahini in the cupboard.


100g unsalted butter
75g brown sugar
200g sweetened condensed milk
75g tahini
50g honey
100g chopped dates
100g chopped walnuts
25g sesame seeds
25g pumpkin seeds
25g sunflower seeds
175g rolled oats
half a teaspoon of almond extract

Heat the butter, condensed milk and sugar until the sugar has dissolved. Remove from the heat and stir in the honey, tahini and almond extract, then the dates, nuts and seeds. Add the oats and mix thoroughly.

Line a 30cm square cake tin or baking tray with baking parchment and spread the mixture evenly. Wet your hands so you can press it down without it sticking to your fingers.

Bake at 180C for 15-20 minutes, until the top begins to brown. It’ll keep for the best part of a week in an airtight container, but it’s unlikely to hang around that long!

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