Chocolate-dipped flapjacks

I’m not quite ready to say goodbye to the Christmas foodie treats, so I thought I’d buck the new year diet trend and do a bit of comfort baking. Another adaptation from a Nigel Slater recipe.

I absolutely adore flapjacks. They’re a synch to make and great to slip into your rucksack if you’re out walking,and they have got a bit of fruit in them so they aren’t all bad – if you ignore the sugar, and butter and chocolate…

You will need:
30g/1oz dried apricots
30g/1oz pumpkin seeds.
30g/1oz sour cherries
50g/2oz hazelnuts
50g/2oz unsalted butter
100g/3 ½oz caster sugar
2 tbsp golden syrup
200g/ 7oz porridge oats
100g/ 3 ½oz good quality dark chocolate
1 tbsp ground almonds

1.) Warm the oven to 180c/350f/gas 4. Grease and line an oven tray.
2.) Roughly chop the apricots, cherries and hazelnuts and put into a bowl. Add the ground almonds and pumpkin seeds.
3.) Slowly melt the butter, golden syrup and sugar in medium saucepan.
4.) Next, add your oats, nuts and fruit and mix until combined.
5.) Put your flapjack mixture into the oven tray and spread around evenly. Bake in the oven for around 25 minutes.
6.) Remove from the oven and leave to cool slightly and stiffen. Then cut your flapjacks into squares (or triangles, if you prefer).
7.) On a low heat, melt the chocolate in bowl over a pan over simmering water and gently dip each of your flapjacks into the chocolate and place on a piece of baking paper.
8.) Chill your flapjacks in the fridge for 15/20 mins to allow the chocolate to harden.

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