Cranberry, Blueberry & Chocolate Flapjacks

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After watching Nigel Slater making flapjacks on TV this evening whilst making dinner, it put me in the frame of mind to make some myself.  This one uses my basic flapjack recipe with added fruit and a treat of hidden chocolate.

175g Butter
175g Molasses sugar
125g Golden syrup
350g Porridge oats
200g Cranberry and Blueberry mix
100g Dark chocolate drops

1. Preheat your oven to 180˚C.
2. Heat the butter, sugar and golden syrup together until the sugar has melted.
3. Mix in the porridge oats until thoroughly coated.
4. Stir in the cranberries, blueberries and chocolate.
5. Pour into a lined baking tin, 30cm x 20cm.

6. Bake for 30 minutes.
7. Cool in the tin for 10 minutes then remove to a cooling rack.

8. Cool on the rack for a further 10 minutes, then mark into individual sized portions.
9. Cool completely then cut into individual pieces.

Cinnamon & White Chocolate Flapjacks

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I’ve had flapjacks in my head for a few days now but fancied baking them with a bit of a seasonal spice twist, so I changed my basic recipe a little bit.
I used Organic Green & Black’s white chocolate and FairTrade cinnamon and brown sugar.
150g (6oz) Butter
150g (6oz) Soft brown sugar
80g (3oz) Golden Syrup
300g (12oz) Porridge Oats
5ml (1tsp) Cinnamon
150g (6oz) White chocolate, chopped into chunks.
1. Preheat the oven to 180C.
2. Melt the butter and sugar in a pan with the golden syrup.
3. Remove from the heat and stir in the porridge oats, cinnamon and chocolate.
4. Press into a 24x30cm tin, making sure the top is level.
5. Bake for 30 minutes until golden in colour.
6. Remove from the oven and allow to cool in the tin for 5 minutes.
7. Mark into squares.
8. Allow to cool for another 10 minutes in the tin.
9. Turn out onto a wooden chopping board & cut the squares through completely.
10. Allow to cool completely (or if you really can’t wait, nibble a piece as a cook’s perk while its still warm!)
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Rosie’s Chocolate Tiffin

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This recipe is incredibly moreish and really quite fattening, but it’s absolutely gorgeous too!  Don’t worry about buying expensive ingredients because if your house is anything like mine; it won’t last very long when it’s made, and to be honest, I’ve tried making it with branded ingredients and it really doesn’t taste much different either, so basically it can be a cheap and cheerful treat!

The ingredients list for this is great too as they’re all pretty much approximate values.  No need to be precise with your measuring, which means it’s great to make with the kids.

3/4 (ish) large pack of Digestive biscuits
2-3oz (BIIIIG handful) of sultanas
2 x 100g bars of milk chocolate
1 x 100g bar of dark chocolate
3oz butter
2tbs golden syrup

Topping:
2 x 100g bars of milk chocolate

Foil tray bake – they normally come in a pack of 4 for about £1.50 ish as they’re disposable.

1. Place the digestives into a large bowl.

2. Crush roughly, leaving a few larger pieces to add ‘crunch’ to your Tiffin.

3. In a saucepan, place your 200g of milk chocolate and 100g plain chocolate, the butter and the golden syrup.  Melt GENTLY over a low heat, stirring occasionally.

4. Meanwhile add the sultanas to the crushed biscuits.

5. Mix thoroughly.

6. Stir the ingredients in the saucepan to ensure they’re thoroughly mixed while heating.

7. When the chocolate is melted, add this mixture to your biscuit and sultana mix in your bowl.  Mix well  until it’s all combined.

8. Pour the mixture into your tray and spread out to an even depth (don’t worry about a perfectly smooth surface; life’s too short to worry!)

9.  Leave to cool while you melt the remaining 200g of milk chocolate GENTLY.

10. Pour the chocolate topping over your tiffin base and cool until set.

11. These foil trays are marked 3 across by 5 down but I find if you cut it into 15 pieces it’s far too rich, so I tend to cut each square of Tiffin in half diagonally to give 30 pieces.

Again, enjoy my recipe and if you do follow it and like the result, then please return and leave me a comment.

Thanks

Rosie
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