Cherry Flapjacks With Chocolate

17th May 2020

Jumbo oat flapjacks with glace cherries and a delicious layer of dark chocolate.

Recipe

Cherry Flapjacks With Chocolate Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 25 minutes

Cook Time: 20 minutes

Cooling/Decorating Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 12

List of equipment needed:

Scales, Non stick parchment paper, 9 inch square tin, Large bowls, Sharp knife, Chopping board, Large saucepan, Wooden spoon, Spatula, Dessert spoon (Tsp), Tablespoon (Tbsp), Cooling rack, Pallet knife.

Ingredients

For the flapjacks:

165g Glacé cherries (quarters)
250g Jumbo oats
125g Block butter
3 tbsp Golden syrup
125g Light brown sugar

For the decoration:

200g Dark chocolate callets

Instructions

For the flapjacks:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare the 9 inch square tin by lining with parchment paper.
Weigh then quarter the glacé cherries, place into the bowl and set aside.
Weigh the jumbo oats and set aside in a separate bowl.
Next place the butter, golden syrup and light brown sugar into a large saucepan and place on a low heat, stirring regularly to combine the mixture and ensure it doesn’t catch at the bottom.
Once everything has melted, the mixture should no longer be grainy but have a smooth consistency.
Take the saucepan off the heat, add the jumbo oats and using a spatula or a wooden spoon stir until combined.
Add the prepared glacé cherries into the saucepan. Mix well to ensure they are evenly distributed.
Pour the flapjack mixture into the tin and level using the back of a spoon or a spatula.
Bake for 20-25 minutes or until golden brown in colour.
Cool fully before decorating.

For the decoration:

Weigh out the dark chocolate callets and place them into a microwaveable bowl.
Temper the dark chocolate by heating the chocolate to 32⁰c, testing with a temperature probe.
Pour the tempered chocolate over the cooled flapjack and level out making sure to be quick as the chocolate will set.
Allow the chocolate to set fully before slicing.

Store for up to 3 days in airtight containers.

Notes:

If you don’t want to use dark chocolate, you can always use milk or white chocolate. But I would recommend either milk or dark as the white chocolate will be very sweet.