Last night I made some dark chocolate and amaretto flapjack for my husband… but this time I was disappointed with it!
I have made it so often and never had a problem with it before so I don’t know if it is because I used a different brand of porridge oats or because I cooked it in the oven for 3 minutes longer but they weren’t the nice chewy flapjack they usually are… I made crunchy flapjack.
I think there has long been a debate over people who like their flapjack crunchy and those who like it chewy but in our household it is chewy which always win.
The difference usually between chewy and crunchy is in the amount of butter or syrup that is put into it and the length of cooking time, so the flavour is always the same; it is just the texture which changed.
Flapjack is so easy to make but it is difficult to get it absolutely perfect every time.
Usually I use the cheapest porridge oats I can buy from our supermarket (I don’t know why but I have always found that these work the best), margarine, brown sugar and golden syrup. It does have the advantage of making them very cheap to make as well as easy.
Unfortunately this time I had to use the premium brand oats as they had sold out of my cheap ones.
So this is the recipe which makes a crunchy flapjack.
Next time I will try it again with my usual oats and another tablespoon of syrup to make them chewy… and I would also add a bit more amaretto.
Crunchy dark chocolate and amaretto flapjack
500g premium porridge oats
160g light brown sugar
2 tbsp Golden Syrup
2-3 tbsp amaretto liquor (or a few drop of almond essence if you don’t want any alcohol)
80g dark chocolate
Pre-heat the oven to 200c
In a large pan gently melt the margarine, brown sugar and golden syrup till it combines together into a nice dark mixture with no sugar crystals left. You don’t need to get this too hot, just hot enough to melt everything.
Then add the amaretto liquor.
Take it off the heat and mix in the porridge oats.
Whilst the mix is cooling a little take a 100g bar of dark chocolate and use a large knife to cut 80g into chunks. I say to use a 100g bar because then it leave a few squares of chocolate to eat yourself afterwards.
You can use dark chocolate chips if you want instead.
Mix these quickly into the flapjack and then put it all into a smallish rectangle baking tray.
Pat it down firmly with your hands making sure it is all pressed to the edges.
Bake in the oven for 28-30 minutes until brown all over.
Once it comes out of the oven and is still warm, use a palate knife to cut the mixture into squares.
Cover with a piece of kitchen roll or a tea towel and leave it in the tray for 3-4 hours or overnight till it has cooled. Then you can store the flapjack in an airtight container till it has all been eaten.