Chocolate Drizzle Flapjack
User Reviews
5
Chocolate Drizzle Flapjack
Description
Chocolate Drizzle Flapjack begins with a mixture of rolled oats combined with melted golden syrup, butter, and light brown sugar, plus a pinch of salt. The mixture is pressed into a lined, greased cake tin and baked at a moderate heat until set with a firm center. Once cooled and cut into portions, the flapjacks are decorated with drizzles of melted dark and white chocolate piped through small cones made from baking paper. The oats provide a chewy texture while the golden syrup sweetens the base and adds moisture. The chocolate drizzle adds a contrasting richness and a visually appealing finish.
The flapjacks can be served as a snack, dessert, or with tea. The process of baking and marking the portions while still warm ensures easy slicing. Making individual piping bags from baking paper allows precise chocolate drizzle application. This multi-step topping provides both flavor complexity and an attractive presentation.
Ingredients
- 75 g golden syrup 3 oz
- 75 g light brown sugar 3 oz
- 75 g butter 3 oz or spread e.g Flora Buttery
- 150 g rolled oats 6 oz
- 1 Pinch salt
- oil a little for greasing
- Topping:
- 50 g dark chocolate 2 oz
- 50 g white chocolate 2 oz
Instructions
- Pre-heat the oven to 160°C.
- Grease the inside of an 18cm (7”) shallow cake tin and line with baking paper.
- Put the golden syrup, butter and sugar in a pan over a low heat stirring until melted.
- Pour in the oats and salt and mix well.
- Put the mixture in the cake tin pressing it down well with the back of a spoon.
- Bake for 20 minutes or until the centre of flapjack is firm to the touch.
- Remove from oven and mark out portions whilst still hot.
- Once cool turn out onto a cooling rack.
- Now make 2 small piping bags out of baking paper.
- Tear off about 30 cm of baking paper from roll and fold in half (lengthways).
- Then roll into a cone shape using the centre point as the tip of the cone.
- Trim excess paper off and fold rim over itself to secure. Repeat.
- Now make the chocolate topping by first melting the dark chocolate in a bowl over a saucepan of hot water on a low heat.
- Spoon the chocolate into one of your piping bags and snip off the tip with scissors.
- Now pipe over the flapjack being as creative as you like.
- Repeat the above steps with the white chocolate and allow chocolate to set before serving. A brief stint in the fridge is helpful but only for about 10 mins as you don’t want the dark chocolate to go cloudly.
User Reviews
Overall Rating
5
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