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Persian Flapjacks

These delicious Persian Flapjacks were created by the winner’s of the McDougalls Wholesaler Baking Team of the Year 2017, Bidfood

Prep Time: 20 mins
Cooking Time: 25 mins
Serves: 10


  • 600g McDougalls Flapjack Mix
  • 50g Chopped pistachios
  • 75g Dried cranberries
  • Zest of 1 large orange
  • 60ml Water

For the icing:

  • 150g Icing sugar
  • 1tsp Rose water
  • 50ml Warm water

For the topping:

  • 25g Roughly chopped pistachios
  • 25g Pomegranate seeds
  • 20g Stem ginger
  • 1g Rose petals


  1. Pre-heat the oven to 180˚C.
  2. Place the flapjack mix in a large mixing bowl with the chopped pistachios, cranberries and grated orange zest, stir well to distribute the fruit and add the water. Mix lightly and ensure you don't over beat.
  3. Place the mixture into a greased tin 30 x 20cm, lined with non-stick greaseproof paper. Press down gently
  4. Bake for 20 - 25 minutes until the edges turn golden brown. The centre will be soft to the touch but this will continue to cook whilst cooling.
  5. Whilst the flapjack is still warm, cut into 10 portions, carefully lift the individual flapjacks out with the greaseproof paper and allow to cool on a wire rack.
  6. Prepare the topping ingredients by chopping roughly
  7. Make the icing by sifting the icing sugar into a bowl. Add half the water and all of the rose water. Gradually add the remaining water until the icing is smooth, thick but thin enough to pipe.
  8. Place the icing in a piping bag, cut a small hole at the point.
  9. Carefully separate the cut flapjack into portions and place on the wire rack allowing a small gap between each one.
  10. When cooled slightly, lightly pipe the icing onto the flapjack and decorate with the pistachios, pomegranate seeds and rose petals.
  11. Serve with a warm jasmine tea.