Today is my turn on the blog tour for The Little Bakery on Rosemary Lane and to celebrate, Ellen Berry has written us a gorgeous recipe for Chocolate drizzle flapjacks which I will *DEFINITELY* be trying for myself sometime soon… I LOVE a good flapjack!
Chocolate Drizzle Flapjacks / Ellen Berry
Here’s a recipe that’s totally kid friendly – apart from the oven part. I know flapjacks can still have that rather worthy reputation, but home-made ones, with the addition of a drizzle of chocolate, are supremely delicious.
They’re brilliant for kids’ lunch boxes too. My children are older now (my twin sons are 20, and daughter 17), so my role of lunchbox provider is well in the past. I can’t say I was sorry to say goodbye to the days of packing the healthiest lunches I could muster, only for the apple to come home again, a little battered but otherwise untouched.
Occasionally, the staff at my children’s primary school would do spot checks on lunch boxes to see how healthy they were. Invariable, these checks would coincide with the days when, pressed for time, I’d flung in Dairylea Lunchables, a packet of Quavers and a Freddo bar.
How I wish I’d had these delicious pupil and teacher-pleasing flapjacks…
250g unsalted butter
150g mixed dried fruit such as cherries, cranberries and apricots
4 tablespoons golden syrup
200g soft brown sugar
350g rolled oats
200 g dark chocolate (minimum 70% cocoa solids)
1. Preheat the oven to 150ºC/Gas 2 and grease a baking tin (around20cm x 30cm is ideal).
2. Chop up your dried fruit, if you need to, and mix everything together, apart from the chocolate.
3. Bake for 40 to 45 minutes and leave to cool in the tin for 15 before cutting up into individual flapjacks (they should still be warm at this stage).
4. When they have cooled completely, melt the chocolate and dribble all over the flapjacks with a spoon.
5. Allow the the chocolate to set, then remove the flapjacks with a spatula and store in an airtight container until the snacking urge strikes.