CHUNKY CHOC NUT FLAPJACK
Delectable morsels made with love
Ingredients
- 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
Instructions
- 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!