Flapjack

 Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I decided to give making some flapjack another go as I wasn't 100% happy when I made some Lemon & White Chocolate Flapjack a few years back and I wanted some baked goods as a snack. I came across this recipe that seemed fool proof so I decided to give it another go.

Let's get baking!

Ingredients:

225g butter

150g golden syrup

105g soft light brown sugar

450g oats

1 tsp salt

100g milk chocolate

Start off by pre-heating the oven to 190C/170C Fan/Gas Mark 5

Line a 20x20 cm baking tray with baking parchment.

In a large pan, melt the butter, sugar and golden syrup over a medium heat.

Once the sugar has dissolved, remove from the heat and stir in the oats and salt.

Give the mixture a really good stir so that all the oats are coated.

Pour the mixture into your lined baking tray and pat down with the back of a spoon.

Bake in the oven for 20 minutes, the edges should be starting to brown, but the middle should be soft and wobbly.

When the flapjack is cold, remove it from the tin and slice your flapjack into 16 squares with a sharp knife.

Melt the milk chocolate and drizzle over the flapjack squares and allow to set.

Once set you can tuck in and enjoy.

I was so much happier this time round with these flapjacks. The recipe was really easy and simple to follow and is definitely fool proof. This recipe is perfect for any novice baker.

The flapjack was really soft and chewy, which for me is my perfect flapjack. The flavours were really nice and I'll happily make this again. It's the perfect little baked treat, and even more perfect enjoyed alongside and nice cup of tea.

If you would like to follow the original recipe, then head over to the Taming Twins Easy Flapjacks recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Lemon & White Chocolate Flapjack

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Can you believe that while I love to bake, I've never actually baked flapjack, last year I decided to give it a go with this lemon and white chocolate recipe.

Let's get baking!

Ingredients:

100 g soft light brown sugar

200 g unsalted butter

3 tbsp golden syrup

1 large lemon, zested & 2 tbsp juice

Pinch of salt

300 g rolled oats

60 g white chocolate

Zest of 1 addition lemon for decoration (optional)

Start off by pre-heating your oven to 160C/150C Fan, then grease and line a 20cm square baking tin with baking parchment.

Then in a medium saucepan, melt the butter, brown sugar, golden syrup, lemon zest, lemon juice and salt over a medium heat. Stir until smooth.

Put your oats in a large bowl and pour over the melted syrup mixture, and give it all a good mix to ensure all the oats are covered.

Now tip it all into your prepared baking tin and press it down firmly and evenly with the back of a spoon or spatula. Then put it into your pre-heated oven and bake for 35-40 minutes, until a deep golden colour on top.

Make sure you allow it to cool completely in the tin before removing it and cutting into slices, I sliced mine once decorated.

For the decoration, break the chocolate into pieces, and place into a bowl over a pan of boiling water and allow to melt. Once melted, using a spoon drizzle over the top of your cooled flapjack.

Cut into slices and enjoy.

This recipe is so easy and simple to follow, I have no idea why I waited so long to bake flapjack, this recipe is really moreish and I'll happily bake them again. I love when flapjack is soft and chewy and that's exactly what I got with this recipe, the lemon give the flapjack a zesty kick and a perfect snack to have in the afternoon with a nice cup of tea or coffee.

Don't be afraid of this recipe or dish as I think it's completely foolproof, even if you think you're bad at baking.

If you would like to follow the original recipe, then head over to Lemon & White Chocolate Flapjack by Emma, over on the Kitchen Mason website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye