Fruity chocolate flapjacks

Name: Fruity chocolate flapjacks
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 200g butter; 150g golden syrup; 450g rolled oats; 75g light muscovado sugar; 125g mixed dried berries, such as cranberries, cherries or blueberries; 200g good-quality plain or milk chocolate, broken up

Easy
April 2007

Easy
April 2007

Makes 12
Takes 20 minutes to make, 25-30 minutes to bake, plus cooling

These fabulous fruity flapjacks are perfect for a picnic or just as nice dunked in a cup of tea.

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Ingredients

200g butter
150g golden syrup
450g rolled oats
75g light muscovado sugar
125g mixed dried berries, such as cranberries, cherries or blueberries
200g good-quality plain or milk chocolate, broken up

200g butter
150g golden syrup
450g rolled oats
75g light muscovado sugar
125g mixed dried berries, such as cranberries, cherries or blueberries
200g good-quality plain or milk chocolate, broken up

Method

Preheat the oven to 190°C/fan170°C/ gas 5. Melt the butter and golden syrup in a small saucepan over a low-medium heat. Remove from the heat.
Put the oats, sugar and berries in a mixing bowl and pour in the butter and syrup mixture. Tip into a non-stick 23cm square x 6cm deep cake tin, press in well and bake for 25-30 minutes, until golden and firm. Set aside to cool in the tin.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and stir until smooth. Pour over the top of the flapjack, spread evenly and set aside to cool and set. Cut into 12 slices, wrap in baking paper and transport in an airtight container.

Method

Preheat the oven to 190°C/fan170°C/ gas 5. Melt the butter and golden syrup in a small saucepan over a low-medium heat. Remove from the heat.
Put the oats, sugar and berries in a mixing bowl and pour in the butter and syrup mixture. Tip into a non-stick 23cm square x 6cm deep cake tin, press in well and bake for 25-30 minutes, until golden and firm. Set aside to cool in the tin.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and stir until smooth. Pour over the top of the flapjack, spread evenly and set aside to cool and set. Cut into 12 slices, wrap in baking paper and transport in an airtight container.

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