11.17.2015

Chocolatey Chewy Flapjacks - Recipe

Last week I couldn't quite put my finger on what sort of sweet craving I was having. I was hungry, but not overly so and fancied doing some baking but nothing too complicated that would take 2 hours of mixing, weighing and cleaning up.

Enter: chocolate flapjacks!

They are by no means healthy in any way shape or form but are excellent for an energy boost (albeit an unhealthy sugar rush) in the late afternoon. 

I ended up making these in a matter of minutes and taking them to the boyfriend's family home to share the calories (basically so I didn't eat them all myself) and everyone raved about how gorgeous and chewy they were.

They're super easy, delicious and with an added bit of cinnamon can be seen as an early 'Christmas treat'...no?

What you'll need:

- 150g of unsalted butter
- 75g of light brown sugar
- 3 rounded tbsp of golden syrup
- 250g-300g of unflavoured porridge oats (depending on how dry you like them)
- 200g - 300g of milk chocolate to cover/chop up and include on top to melt
- 1 tsp of cinnamon (optional)

What you'll do:

- Preheat the oven to 180 degrees C and grease your desired tin (size can vary depending on how thick you want the flapjacks to be).
- Melt the butter, syrup and sugar in a saucepan on a medium heat (add in some cocoa here if you want double chocolate flapjacks) and combine well.
- Add in the oats and 1 tsp of cinnamon (optional) and mix well.
- Pour the mixture from the saucepan into the baking tin and smooth over with the back of a spoon.
- Pop in the oven for 15-25 minutes depending on your oven ability until golden brown on top.
- Allow to cool for 20-30 minutes before chopping into desired size/shape and eating.
- Refrigerate if you'd prefer a firmer flapjack.
- Eat every bit and don't feel guilty.

Hannah xx





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