Flapjack your way into Autumn!

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

125g butter

50g granulated sugar

50g dark brown sugar

250g porridge oats

50g raisins

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!

9) Enjoy!

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