I'm just gonna some right out and enthuse about these. I know I made them, but they taste really good. The flavour from the strawberries in the flapjack really comes out when you bite into it, and this is complemented very well by the white chocolate. Unfortunately there was a slight white chocolate debacle involving my dad getting the wrong type of chocolate in the supermarket and having to go and get some from the Co-Op, who apparently only sell white chocolate with crispy biscuit bits in, so my flapjacks also have biscuit pieces in the topping. Still, they are delicious so there's not been too much harm to it except for the lack of a glossy veneer on top.
For these flapjacks I followed the original recipe I used in my very first post, which claims to make 21 flapjacks but I could only make 10, so I must have mixed up the amount of oats I used or something. This may account for why today's flapjacks are slightly crumbly (as were the White Chocolate, Ginger and Orange Flapjacks that I made at Christmas) because they were too moist. I'll up the quantity of oats in the recipe below so that you hopefully have more luck!
After last week's birthday cake marathon, I've not been up to too much this week. I went along to some more birthday drinks for S on Tuesday, her actual birthday, and though I couldn't drink because I had to drive in I had a good time - I had this non-alcoholic vanilla and raspberry drink that was amazing and only £2. If only I knew what was in it!
Do try these flapjacks - they are ridiculously easy to make and are very much worth the little effort involved. I think they could also work with some dried strawberries, or even the white chocolate covered dried strawberries that Marks and Spencer do. I love those!
- 300g Oats
- 6 Tbsp Golden Syrup
- 180g Light Muscovado Sugar
- 300g Butter
- 200g Strawberries (plus extra for decoration)
- 200g White Chocolate
- 1 Tbsp Lemon Juice
- Preheat the oven to 180C and line a brownie/traybake tin with parchment paper.
- Put the sugar, butter and golden syrup in a heavy-based saucepan over a low heat, stirring occasionally, until everything has melted.
- Remove from the heat.
- Wash, de-stalk and finely chop the strawberries.
- Stir the oats and strawberries into the butter mixture, then pour the mixture into the tin.
- Spread evenly and bake for 20-25 minutes until golden and starting to get slightly crispy on top. Remove from the oven and leave to cool.
- Melt the chocolate over a low heat, then pour over the flapjacks. Spread it evenly.
- Slice the strawberries saved for decoration and toss in the lemon juice before placing on the flapjacks before the chocolate has set.
- Leave until the chocolate has set, then slice up and enjoy.
I think I can just about get this post into the June One Ingredient Challenge (today is the deadline), run by Nazima at Working London Mummy and Laura at How To Cook Good Food. This month, the ingredient is strawberries, so this post should fit right in.
I've got plans for Tuesday that involve raspberries and Swiss meringue buttercream, so keep your eyes peeled for that!
Fleur at Homemade By Fleur has come up with Challenge Flapjack, where we all enter our best flapjack recipes and the winner gets a £50 Sainsbury's voucher. I think these are my best flapjack creation so far, so I'm entering them!