Sweet, Traybake, Uncategorized

Cherry chocolate chewy flapjack

I’ve been eating a lot of porridge for breakfast but recently when I’d ran out of porridge oats I bought some cheap ones that I wasn’t keen on. I knew that it would be a good idea to save them for a day and when I could make flapjack and today was the day.

I have made chocolate flapjack before but my boyfriend loves cherry flavour so I decided to give these ones a little extra flavour. I was going to add in some cherries to the mix and I think it would be really good to do this but unfortunately mine went out of date last year!

If you don’t have cherry syrup then you can make them with any flavour coffee syrup or just leave them as chocolate. I also used ‘sugar and crumbs’ cherry flavoured cocoa powder but again, this is optional but if you can get it then it’s definitely worth it. I order mine online.

Chewy Cherry Chocolate Flapjack

500g cheap porridge oats
200g butter
160g white sugar
3 ½ tbs Golden Syrup

At least 2 tbs Cocoa Powder

2 tbs cherry syrup, I used Monin black forest cherry as its nice and thick and strong flavoured

Pre-heat the oven to 200c

1. In a large pan slowly melt the butter, sugar and golden syrup together. I know I have said before but make sure you sit the metal tablespoon in a cup of boiling hot water, this will help the golden syrup slide off easy.
2. Once melted add the cocoa powder and the cherry syrup.
3. Stir the mixture until all of the cocoa powder has mixed in and has no lumps at all.
4. Take off the heat and stir in the porridge oats until all of the mixture has coated them. With a chocolate flapjack this is easy to tell as it all turns brown.

5. Spread onto a square baking tray with sides, I used an 8″x8″ and pat down firmly with the back of a spoon until nice and squashed in. If you don’t squash it enough it’ll fall apart when you take it out. If its not a non stick tray or silicone then I suggest lining with greaseproof paper first.

6. Bake in the oven for 15-18 minutes. It should look firmer and the edges a bit darker but it will still be soft..
7. Remove from the oven, cover with a clean tea towel or kitchen roll.
8. Allow the flapjack to cool for 10-15 minutes then score with a knife into the size portions you would like.
9. Leave till completely cool before attempting to get it out of the tray.

Enjoy!

Sweet, Traybake

Old School Chewy Chocolate Flapjack

I love flapjack and so does my husband. We recently bought a couple of pieces of chocolate flapjack from a stall selling home made cakes and it was really good. Somewhere in my distant memory is eating chocolate flapjack that tasted just like it, I think it might have been when I was at school but I can’t really place my finger on it. All I know is that it was lovely.

So after my last flapjack which went wrong (well, didn’t exactly go wrong but wasn’t chewy – see my Blog Post) I decided to try again. This time I bought my usual bargain porridge oats (I use Asda smart price ones if you want to try them exactly) which I think may have been a problem last time, added a bit more golden syrup and emptied whatever I had left of my box of cocoa powder into the mix… then Ta-Dah, it worked!

I didn’t add any chocolate chips to this though I am sure it would be extra lovely with some in, or maybe some fine nuts like pecan or hazelnut?

Be warned that this recipe does make a huge tray of flapjack, in fact, more than the two of us could really get through in a week, though it hasn’t stopped us trying. It does keep in a sealed container in a cool place for at least 5 days, which is how long my has lasted so far with no ill effects.

Old School Chewy Chocolate Flapjack

500g cheap porridge oats
200g butter
160g light brown sugar
3 ½ tbs Golden Syrup (make sure they are generous tablespoons)
At least 2 tbs Cocoa Powder

Pre-heat the oven to 200c

1. In a large pan melt the butter, sugar and golden syrup together. I know I have said before but make sure you sit the metal tablespoon in a cup of boiling hot water, this will help it slide off easier.
2. Once melted add the cocoa powder. I have said 2 table spoons of cocoa powder but this is a guess as I emptied whatever I had left into the mix, if you think it needs more then add a bit more. It should be a lovely dark brown colour.
3. Stir the mixture until all of the cocoa powder has mixed in and has no lumps at all.
4. Stir in the porridge oats until all of the mixture has coated them.
5. Spread onto a large baking try with sides and pat down until nice and squashed in.
6. Bake in the oven for 15 minutes.
7. Remove from the oven, cover with a clean tea towel or kitchen roll.
8. Allow the flapjack to cool for 10-15 minutes then score with a knife into the size portions you would like.
9. Leave till completely cool before attempting to get it out of the tray.