Halva Flapjacks

Wonderfully fudgy, sweet and sticky flapjacks full of Middle

Eastern flavours. They not only contain white chocolate, but
also tahini, dates and honey. Perfect for a picnic or lunch
boxes.

Prep Time Cook Time Total Time

5 from 1 vote
15 mins 20 mins 35 mins

Course: Afternoon Tea, Snack Cuisine: British

Keyword: condensed milk, dates, flapjacks, honey, oats, walnuts, white
chocolate
Servings: 16 squares Calories: 272kcal Author: Choclette @ Tin and Thyme

Ingredients
100 g unsalted butter
50 g light brown sugar
200 g condensed milk
50 g white chocolate chopped
75 g tahini
50 g honey
100 g dates chopped
100 g walnuts chopped
20 g sesame seeds + 2 tsp for scattering over the top
225 g rolled oats (porridge oats)

Instructions
1. In a large pan, melt the butter with the sugar and condensed milk.
100 g unsalted butter, 50 g light brown sugar, 200 g condensed milk

2. Take off the heat and add the white chocolate. Leave to melt.
50 g white chocolate

3. Add the tahini and honey then stir until all incorporated.
75 g tahini, 50 g honey

4. Stir in the dates, walnuts and sesame seeds.

100 g dates, 100 g walnuts, 20 g sesame seeds
 5. Work in the rolled oats.
225 g rolled oats (porridge oats)

6. Pack the mixture into a 9" (23cm) square silicone mould or lined tin and
scatter a few more sesame seeds over the top.
7. Bake for 20 minutes at 180℃ (350℉, Gas 4) until golden.
8. Leave to cool, then cut into 16 squares.

Notes
Please note: calories and other nutritional information are per serving. They’re
approximate and will depend on exact ingredients used.

Recipe from Choclette @Tin and Thyme