Following the tour de force that was my recreation of Mary Flahavans Oat Biscuits, I thought I would give her flapjack recipe a bash. However, with my new found confidence, I thought I would get a little creative. Now, far be it from me to correct an accomplished baker of many years, but the recipe Mary proposed looked a little bland, so I thought I would add cranberries and plain chocolate to spice it up. Worked a treat in my opinion and here is how I got on:
To adapt these for a Gluten Free Diet simply substitute certified Gluten Free Oats for the Flahavans Oats and check the packaging on the other ingredients to make sure they are suitable for a GF diet.
- 175g Flahavan’s Processed Oats
- 175g Flahavan’s Jumbo Oat Flakes
- 200g Kerrygold Butter
- 100g Tesco Brown Sugar
- 100g Tesco Dried Cranberries
- 1 bar Tesco Plain Cooking Chocolate
- 2tbsp Honey (Mary called for golden syrup, but this is not something that we would have or use in the house so I swopped for honey, because the rest of the jar can be used for sore throats and the like.)
- Preheat oven to 150oC
- Melt the butter in a saucepan with the sugar and honey. Heat gently until the sugar dissolves
- Stir in oatflakes and cranberries
- Line a long flat tin (22cm x 33cm) with grease-proof paper
- Tip in mixture and flatten with back of spoon
- Bake for 30 min until golden brown.
- While that is baking, melt chocolate in a glass bowl in a saucepan.
- Once baked cut into squares while still warm.
- Cover each square with chocolate and leave to cool
These flapjacks are the perfect little snacks. They are healthy enough to be eaten for breakfast, and sweet enough for a midday snack. Plus they are quiet filling. All round success, even if I have to say it myself.