Thu, 18 August 2016
Flapjacks are so easy to make. Their sweet flavour is deliciously naughty but this morning we're making gluten free ones. Denise O'Callaghan joins us now with more.
Crunchy flapjacks
175g (7oz) butter/margarine
100g (4oz) brown sugar
75g (3oz) honey or golden syrup
350g (14oz) pure oats
¼ teaspoon ginger
½ teaspoon cinnamon
200g (8oz) dark chocolate
Preheat the oven to Gas Mark 2/150°C/300°F. Grease and line a 23cm x 33cm/9in x 13in Swiss roll tin with baking parchment.
Melt the butter/margarine in a saucepan with the sugar and golden syrup.
Heat gently until the sugar is dissolved.
Stir in the oats and spices.
Place the mixture into the prepared Swiss roll tin and press it out evenly using the back of a spoon.
Bake in the preheated oven for approximately 30 minutes or until golden brown.
Break the chocolate into a bowl over a saucepan of water on a medium heat and melt, stirring occasionally.
While the chocolate is still hot, pour over the flapjacks.
Chill in the fridge until the chocolate has set.
Use a hot knife to cut into twelve squares without breaking the chocolate.
Makes 12
