Chocolate Hazelnut Flapjacks

Chocolate hazelnut flapjacks
Chocolate hazelnut flapjacks

I’ve made these flapjacks more than any other in the last six months. They are always devoured by visitors/ guests/ work mates/ passing strangers and I end up making another batch just so I can have some myself.

Fortunately they are extremely cheap to make. The main ingredient is rolled oats (ie porridge oats) and a big 1kg bag currently costs just 75 pence/$1/€1 in the main UK supermarkets. All the rest of the ingredients together probably come to about £2.50 – £3.00.  You’ll get maybe 20 flapjacks from this recipe. Or 10 if you’re greedy like me. Still, they’re a fraction of what you would pay for this level of deliciousness in the shops.

If you keep them in a airtight container, they will last for 5 days although they’ll all be eaten long before that. If you keep them in an airtight container in the fridge, they’ll go quite hard and crunchy but they’ll easily last a week.

 

Ingredients:

• 400g rolled oats
• 200g vegan, non-dairy margarine
• 100g granulated or caster sugar
• 50g light brown sugar
• 4 tbsp golden syrup
• 80g hazelnuts, very roughly chopped into chunks and rubble
• 50g dark chocolate

 

Method:

1. Grease and line a square cake tin roughly 30cmx30cm and preheat the oven to 170C. The recipe will work in a slightly smaller tin, but obviously your flapjacks will be deeper (duh!)
2. Melt together the margarine, sugars and golden syrup in a pan. Note: If you’re using a vegan or non-dairy margarine, melt it slowly or it will split. It won’t harm this recipe if it does, it just looks nasty but it’ll be fine.
3. Place the oats in a large mixing bowl and tip in the melted mixture. Add the chopped hazelnuts and mix everything together thoroughly. Tip it into your tin and press it down firmly.
4. Bake for 20-25 minutes until the top is golden brown and caramelised. Set aside to cool completely. In my experience, this might take 2-3 hours. Better still, put it in the fridge overnight.
5. When completely cooled, melt the chocolate over a pan of boiling water and drizzle it over the top of the flapjack in lines (or any pattern you like – go wild, write your name in chocolate).
6. When the chocolate has set, chop up your giant flapjack into 5 cm/2” squares with a big, scary knife.

Thanks, love and respect to the excellent Frugal Feeding blog, from which this recipe was adapted. Keep up the great work  x

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