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.