Let's talk flapjack. It comes in all different shapes and sizes. Sometimes it's thick, sometimes it's thin. I like it kind of in the middle. Too thick and it just tastes like sweet wet cardboard (sorry) and too thin and you've got yourself a crisp (probably) burnt collection of oats and sugar. These are chewy in the centre but still have a tad bit of crisp in there (you can hear yourself eating them). That's good I think.
Anyway, they're easy so give them a go. If you just fancy ordinary easy flapjack then don't add the chocolate. Could add raisins.
Anyway, they're easy so give them a go. If you just fancy ordinary easy flapjack then don't add the chocolate. Could add raisins.
Ingredients
Method
Melt the butter and sugar together in a sauce pan. Swirl the butter about a bit so the sugar doesn't caramelise. Add in the syrup and the oats. Stir together. Add in the broken up white chocolate and give it a bit of a stir.
Bung it in a small baking dish lined with baking paper. Cook at 180 for 9 mins.
Cool completely then cut up, bung on a plate and drizzle white chocolate on top to make it arty (just melt a few pieces in a bowl over boiling water and spoon on). Suggest bunging them in the fridge to harden up a bit.
- 100g butter
- 25g brown sugar
- 1 pudding spoon golden syrup
- 150g oats
- 70g white chocolate
Method
Melt the butter and sugar together in a sauce pan. Swirl the butter about a bit so the sugar doesn't caramelise. Add in the syrup and the oats. Stir together. Add in the broken up white chocolate and give it a bit of a stir.
Bung it in a small baking dish lined with baking paper. Cook at 180 for 9 mins.
Cool completely then cut up, bung on a plate and drizzle white chocolate on top to make it arty (just melt a few pieces in a bowl over boiling water and spoon on). Suggest bunging them in the fridge to harden up a bit.
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