- Cranberry & Chocolate Flapjacks.jpg (47.53 KiB) Viewed 96 times
Takes: 50 minutes (plus resting, cooling and chilling time)
Serves: 16 (makes)
No nutritional information available.
Ingredients
- 300g unsalted butter, plus extra for greasing
- 100g light soft brown sugar
- 130g golden syrup
- 450g porridge oats
- 75g desiccated coconut
- 150g dried cranberries
- 200g dark chocolate, chopped into small chips, plus 75g to top
Method
1. Preheat the oven to 190°C/Fan 170°C Fan/Gas Mark 5. Grease and line the base and sides of a 20cm x 30cm tin. Combine the butter, sugar and golden syrup in a large saucepan over a low heat and warm through until the butter has melted and the sugar has dissolved. Remove from the heat.
2. Combine the oats, coconut and dried cranberries in a large bowl and pour the butter mixture over the top. Stir to combine, then leave to rest for 10 minutes.
3. Stir through the 200g chocolate chips and transfer to the tin. Bake for 25 minutes. Remove from the oven and slice into 16 bars, then leave to cool in the tin.
4. Once cool, melt the remaining 75g dark chocolate in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave, stirring between each burst. Drizzle over the flapjacks, then chill until the chocolate is hardened. Slice again to serve.
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