Mary Flahavan’s & Cathy Clarke’s Flapjacks

C35. Flapjack 2

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.

 

Ingredients

  • 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.)

C35. Flapjacks 1

Process

  1. Preheat oven to 150oC
  2. Melt the butter in a saucepan with the sugar and honey. Heat gently until the sugar dissolves
  3. Stir in oatflakes and cranberries
  4. Line a long flat tin (22cm x 33cm) with grease-proof paper
  5. Tip in mixture and flatten with back of spoon
  6. Bake for 30 min until golden brown.
  7. While that is baking, melt chocolate in a glass bowl in a saucepan.
  8. Once baked cut into squares while still warm.
  9. 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.

 

 

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