Flapjack has so many associations with fond childhood memories – that chewy, buttery, yumminess takes me back to my mam’s and nana’s kitchen as a child, impatiently waiting for them to be brought out from the oven as that wonderful smell wafted throughout the house. Never one to do as one is told, I frequently burnt the roof of my mouth as I sampled them before they cooled (this also was a common thing with my nana’s famous ginger biscuits too!)
My version has less sugars than traditional flapjack but if wishing to make a version with even less sugar and fat, try my Wholesome Flapjack.
CHUNKY CHOC NUT FLAPJACK
- 150 g butter cut into cubes
- 30 g unrefined brown sugar
- 100 g golden syrup this is about 5 tbsp.
- 200 g oats
- 50 g desiccated coconut
- 150 g mixed unsalted nuts e.g. brazil, pecans, walnuts, hazelnuts, almonds, pistachios
- 75 g dark chocolate roughly chopped
- Oven 180c
- Melt the butter sugar and syrup. You can do this in the microwave by putting into a heatproof container and checking after each minute, or on a gentle heat in a pan on the hob.
- Stir in the oats and coconut then press into a well greased or lined 20 x 20cm baking tin. If using a slightly different sized tin, you may have thicker or thinner flapjacks.
- Scatter the chopped nuts over the base and press in with the palm of your hand. Press in the chunks of chocolate randomly. Alternatively, you can omit the chocolate at this point then melt and drizzle over the flapjack once baked.
- Bake for 25 - 30 mins. Mark into squares or bars when warm but leave to cool in the tin completely before removing - they will fall apart if not!
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