Traditionals with a twist flapjacks by Fiona Burrell

22 October, 2010
Page 20 

Traditionally, flapjacks are made using butter, golden syrup, sugar and rolled oats. They are very simple to make and are delicious and popular as they are. However, they do lend themselves to various additions or variations. For example, dried fruits, which have a little sharpness to them, counterbalance the sweetness well; try dried apricots, dried apples, dried cherries or dried cranberries. Mashed bananas can also be added to the mix.

Nuts, such as flaked almonds, desiccated coconut, walnuts or pecan nuts are easily incorporated, and sunflower seeds also work well. For honey flapjacks, just use honey rather than golden syrup. If you prefer a chewier flapjack, add condensed milk. This flapjack recipe contains both condensed milk and apricots.

Chocolate-covered Fruit Flapjacks

Ingredients

Butter300g

Golden syrup100g

Soft light brown sugar300g

Condensed milk200ml

Rolled oats500g

Dried apricots, chopped100g

Milk chocolate300g

White chocolate50g

Method

1. Melt the butter, syrup, sugar and condensed milk together, making sure it does not get too hot. Mix in the oats and apricots.

2. Press gently into the prepared tin and put in a 180C oven for 1520 minutes. They are ready when they start browning at the edge. The middle will still be a little soft but this will become firmer as the flapjacks cool.

3. Allow the flapjacks to cool in the tin. Move to a wire rack and, once cold, spread melted milk chocolate over the top. Once this has set, drizzle melted white chocolate over the top.

4. Once set, cut into bars or squares.





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