We are in the process of boxing up all our belongings for a house move. I’m slowly working my way through the half-emptied flour, sugar and vanilla essence so there is less to pack!
I also found a big bag of oats… and while I should be thinking hearty, warming porridge, instead I think ‘chocolate flapjacks’! I threw in a couple more store-cupboard ingredients and was really pleased with the chewy moreish results.
For this recipe you will need:
- 150g unsalted butter
- 150g golden syrup
- 150g light brown sugar
- 300g porridge oats
- Pinch of ginger
- Handful of dried apricots, roughly chopped
For the topping:
- 100g Green & Blacks Ginger Chocolate
Begin by preheating the oven to 160 degrees.
Melt the butter in a pan over a medium heat. Once it has melted, add the golden syrup and sugar. Once the sugar has dissolved take the pan off the heat and stir in the porridge oats, chopped apricots and ginger.
Spoon the mixture into a square baking tin and pat it down flat with the back of your spoon. Pop in the oven for 35 minutes or until the mixture is golden brown.
Once the flapjack has cooked, leave it to cool and melt the ginger-infused chocolate over a bowl of water.
Once the chocolate has melted pour over the flapjack as a topping. Once the chocolate has set, chop into pieces and serve.
~ Laura xx ~