Six steps to flapjack-y goodness…
This easy-to-follow recipe is my twist on the classic flapjack.
Blueberries, nuts and a naughty bit of white chocolate make one of my favourite flavour combinations, and they taste even better mixed in a chewy, syrupy, oaty flapjack. They make for a delicious as a teatime treat or as a cheeky grab-and-go breakfast. Nom.
Recipe: blueberry, almond and white chocolate flapjacks
Preparation: 20-25 minutes
Cooking Time: 40 minutes
100g golden syrup
100g muscovado sugar
300g porridge oats
½ lemon, finely grated zest
40g self-raising flour
100g almonds, roughly chopped
Zest half lemon
80g white chocolate, melted
1. Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
2. Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat.
3. Combine the oats, nuts, flour and lemon zest in a large bowl and pour over the melted butter. Mix well then fold in the blueberries.
4. Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes, or until just golden on top.
5. Once cooked, remove from the oven, leave to cool completely before turning out of the tin and drizzling over melted chocolate back and forth over the flapjacks.
6. Leave chocolate to set before cut into squares. Then make yourself a cuppa and dive right in.