Crunchy flapjacks

Here’s our yummy flapjack recipe for getting sorted for your lunchboxes for getting back to school! I have a lovely alternative to pure oats for those of you that cannot tolerate them!

Crunchy flapjacks

175g (7oz) butter/margarine

100g (4oz) brown sugar

75g (3oz) honey or golden syrup

350g (14oz) pure oats

¼ teaspoon ginger

½ teaspoon cinnamon

200g (8oz) dark chocolate

Preheat the oven to Gas Mark 2/150°C/300°F. Grease and line a 23cm x 33cm/9in x 13in Swiss roll tin with baking parchment.

Melt the butter/margarine in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.

Stir in the oats and spices.

Place the mixture into the prepared Swiss roll tin and press it out evenly using the back of a spoon.

Bake in the preheated oven for approximately 30 minutes or until golden brown.

Break the chocolate into a bowl over a saucepan of water on a medium heat and melt, stirring occasionally.

While the chocolate is still hot, pour over the flapjacks.

Chill in the fridge until the chocolate has set.

Use a hot knife to cut into twelve squares without breaking the chocolate.

Makes 12

If your coeliac cannot tolerate pure oats, then replace the oats in the recipe above with a mix of millet flakes, buckwheat flakes and coconut flakes for another wonderful, gluten free alternative!

Chrunchy flapjacks

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