Updated: Oct 18, 2021
So we’ve been rather quiet on the blog front recently. Summer has been extremely busy and I seemed to be up to our elbows in sausage rolls, brownies and scotch eggs every day! But things are a little calmer now and I am able to take a little time off with the littlest picnicker to enjoy the start of Autumn.
Littlest Picnicker is currently obsessed with riding his bike. So every day we head out for a bike ride for him, jog for me. And then we arrive home feeling really quite peckish. Well, you can guess what happens next. Cookies! Or buns. Or a cake, if we’re feeling extravagant.
Today was flapjack.
A crispy top, chewy inside. Perfect, delicious, flapjack.
I’m only going to recommend this as a post-walk/jog/bike ride snack, as they’re not exactly totally free of butter and sugar. But I think most people fit one of these in in a week. If all else fails, a few star jumps could justify one.
Raisin and chocolate chip flapjack
50g granulated sugar
50g dark brown sugar
250g porridge oats
50g chocolate chips
75g milk or dark chocolate
3 tablespoons golden syrup
1) Preheat the oven to 190 degree centigrade and line a 20x20cm baking tin with baking parchment.
2) Melt the butter in a pan over a low heat.
3) Mix the melted butter and sugar in a bowl.
4) Add the oats, raisins, and chocolate chips and mix.
5) Bake on the top shelf for 20-25 minutes until golden, then remove from the oven.
6) Melt the chocolate in a glass bowl over a pan of water on a low heat. Make sure the bottom of the bowl does not touch the water.
7) Using a spoon, drip the chocolate over the top of the flapjack .
8) Cut the flapjack, in the tin, while it’s still warm. However don’t take it out of the tin until it is cool, or it will collapse!