When you want something quick, easy, tasty, filling and “portable”, flapjack is the obvious choice. A lovely thick chocolate topping makes it even better. The ones shown here are a batch I made share while leading a walk in the Peak District. These contain walnuts and apricots, which can be left out or replaced by all sorts of other “goodies” that you have to hand. (Another good thing about flapjack is that most of us probably already have all we need in our cupboards.)
Makes: 16 – 20
Time: 20 min preparation + 45 min baking + cooling time. 10 – 15 min to add the chocolate layer and decorate.
Level: Very easy
Need: A 30cm x 20cm (About 12” x 8”) baking tray with reasonably high sides
- 300g/10oz soft light brown sugar
- 300g/10oz butter or baking spread
- 50g/1¾oz golden syrup
- 475g/1lb1oz porridge oats
- 125g/4½oz chopped apricots
- 75g/2½oz walnut pieces
- 300g/10oz chocolate (dark or milk or a mixture)
- 20ml/¾fl oz sunflower oil
- Your choice of sprinkles if you want any or you could reserve some of the apricots, walnuts or other “extras” and use them.
N.B. If using a 20cm/8″ square tin simply reduce all the above ingredients by a third and bring the bake out of the oven a few minutes sooner.
1. Heat the oven to 150°C / fan 130°C / 300°F / Gas 2. Line the baking tray with parchment paper.
2. Put the butter, sugar and golden syrup in a large saucepan and heat until melted, stirring occasionally. (Take care not to let the mixture come to a boil.)
3. Take the saucepan off the heat and stir in the oats and any other “extras” such as apricots and walnuts. Make sure everything is fully coated.
4. Tip into the prepared baking tray and press down firmly with a wooden spoon or just use damp hands. Bake for about 45 – 50 minutes. Leave it to cool in the tray.
5. When the flapjack is cool, melt the chocolate and oil together in a bain marie or microwave, stirring regularly. Pour it over the cooled flapjack and tip the tray back and forth to make sure the corners get covered.
6. Leave it for a few minutes then add your chosen decorations. Once the chocolate has set, cut the flapjack into pieces as required.
And, “Here’s one I made earlier” – minus apricots and walnuts, but still delicious
Click this link for more tasty traybake recipes. Here are some of my personal favourites that I think you’ll love too:
Peanut Butter & Chocolate Shortjacks
Also, have a look at my site for other recipes, sweet and savoury.
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