Makes 24 pieces
* 150ml (5fl oz) boiling water
* 9 apple and cinnamon tea temples (or 6 tbsp apple and cinnamon whole leaf tea)
* 300g (10½oz) unsalted butter
* 75g (2¾oz) light brown muscovado sugar
* 125g (4¼oz) golden syrup
* 1 apple, peeled and grated
* 200g (7oz) rolled oats
* 200g (7oz) jumbo oats
* 200g (7oz) mixture of seeds and nuts (we used sunflower seeds, pumpkin seeds, goji berries, dried blueberries, dried cranberries and pine nuts)
*a pinch of sea salt
1. Pour the boiling water into a bowl with the tea temples (or whole leaf tea, if using) and leave to infuse for one hour.
2. Preheat the oven to 170°C/325°F/gas mark 3, and line a 25 x 30cm (10 x 12in) baking tray with baking parchment.
3. Place the butter in a heavy-based pan over a low heat. When the butter has melted, give it a stir, remove from the heat and stir in the sugar and golden syrup followed by the strained, infused tea (squeeze out the tea temples to get every ounce of flavour out). Stir until well combined, then add the grated apple, oats, the seed and nut mixture and salt and mix well.
4. Tip the mixture into the prepared baking tray and spread evenly, pressing down with the back of a spoon. Bake for 20–30 minutes, or until golden.
5. Remove from the oven and leave the flapjack to cool for a few minutes in the baking tray. While it is still warm, mark it into squares with a knife. Once it’s completely cold, simply break the flapjack into pieces; they should snap away cleanly where you’ve marked them. Enjoy with a cup of tea.
More from Book of tea:
The Book of Tea: Growing it, making it, drinking it, the history, recipes and lots more by Nick Kilby and Louise Cheadle is published by Jacqui Small, £20.