Looking for an easy, quick bake that tastes delicious every time? Try this.
What you need:
– 200g dark chocolate (I used about 74% cocoa chocolate, but use whatever you prefer)
– 200g porridge oats
– 200g muesli (I used swiss muesli with raisons and nuts)
– 200g golden syrup
– 200g golden caster sugar
– 250g unsalted butter
– 50g Nutella (or any chocolate/hazelnut spread)
– 50g mixed seeds (Optional: I only used these because they were laying around looking bored, but throw in some rice crispies or corn flakes instead if you want a crunchy consistency)
What to do:
1. Start by setting your oven to 180C and let it pre-heat whilst preparing the following.
2. Cut the butter into small cubes (be sure to put aside one small butter cube for step 5). Place the butter cubes into a large pan with the caster sugar and golden syrup and warm over a medium heat, stirring until all the butter melts.
3. Pour the muesli and oats into the above mixture, adding a spoon at a time, and ensuring it was well stirred in before adding more. At this stage the mixture should have the consistency of a giant melted granola bar.
4. Add a few tablespoons of Nutella (hazelnut spread) into the mixture, along with a couple of tablespoons of mixed seeds. This’ll work great to give the flapjacks some extra texture.
5. Grease an oven tin with the spare butter cube, and poured the mixture into the tin before sticking it in the oven for about 15 minutes (timing may vary depending on the ingredients of your mixture, but bake until the top is golden brown and the centre is some what solid – check this by poking a fork through the centre)
6. Whilst the flapjack is baking, pour some boiling water into a small saucepan, and rest heat-proof glass bowl over the top. Snap two of your favourite large chocolate bars into small pieces and place them in the bowl. Make sure to keep stirring until all the chocolate has melted.
7. When the flapjack is golden brown (15 minutes later), take it out of the oven and pour the warm melted chocolate on top. Allow it to cool for a couple of hours.
8. When it is cool, cut into squares, (or any shape of your choice), and dig in. This tastes great with a hot cup of tea!
They can also be stored for up to a week in an airtight container, so don’t worry if you’re baking for one!
If you want to try variations of this, mix in some rice crispies or corn flakes for an extra crunch, or add some orange zest to the chocolate mixture for a wintery kick.
Or if you’re brave, try adding in a tiny touch of ginger, some red chilli and cinnamon – it will make a great Christmas dessert. Or maybe even add in some mint for a fresh, sweet taste. There are so many options with flapjacks, so just choose your favourite chocolate combination and go for it!
If you try any of the flavour combos above then let me know how you get on in the comments. Enjoy!
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