A plate of these with afternoon tea = comfort!
Flapjacks are one of those great store-cupboard recipes that are supposed to be easy to make, and yet – over the years – they’ve been MY NEMESIS! For some reason, they always either fell apart on me, or had the consistency of rocks, or the butter seeped out and the whole thing was a wreck. And so, when I got these right, I literally jumped for joy!
The blackberries really turn this flapjack up to eleven. Those little pops of sharp fruit with all that glorious sweetness and dark chocolate are so incredibly good. Expect sticky, chocolatey fingers!
RECIPE: Blackberry & Dark Chocolate Flapjacks
MAKES: 8 – 10 squares. Made in a 15cm x 22cm dish.
- 115g BUTTER
- 115g GOLDEN SYRUP
- 85g GOLDEN SUGAR
- 230g ROLLED OATS
- 40g CHOCOLATE MUESLI
- 1 tsp VANILLA EXTRACT
- Pinch SALT
- 50g DARK CHOCOLATE, chopped
- 70g BLACKBERRIES, frozen
- Preheat oven to 170c. Put 130g of the ROLLED OATS in a blender and pulse 5 or 6 times so that they are finer.
- In a saucepan, melt the BUTTER, GOLDEN SYRUP and GOLDEN SUGAR. Remove from the heat and add ROLLED OATS (both the blitzed 130g and remaining 100g), CHOCOLATE MUESLI, VANILLA EXTRACT and SALT. Set aside to cool for 10 minutes.
- Fold the DARK CHOCOLATE and BLACKBERRIES evenly through the mixture.
- Scoop into a lined baking dish, pressing the mixture down and smoothing out the top. Bake for 35 minutes @ 170c. Leave to cool in the tin. Cut into squares, and enjoy!