I’ve made this fruity flapjack by Annabel Karmel a couple of times now which is loved by children and adults alike. However I’m still keen to use the super Milled Flaxseed with Cocoa and Berries so I’ve made a few adjustments. These taste less healthy now I’ve messed about with them but when you examine the key ingredients I’ve increased the fruit, fibre and minerals….. oh and chocolate because my middle name is excessive
Chocolate fruity flapjacks
200g rolled oats
35g dried cranberries
35g desiccated coconut
50g Milled Flaxseed Cocoa and Berries
5 tbsp golden syrup
110g soft light brown sugar
1/4 tsp salt
1/2 tsp vanilla extract
I melt the butter, syrup and sugar together. Add the vanilla and salt, mix well, and then add all the dry ingredients. It should only just clump when pressed. Pat it down well into a lined 20cm x 20cm (8″) squared tin and bake at 150’c fan for 30 minutes. It comes out well risen and fizzing. Leave to cool to touch and cut up. I used to cut this into small squares but bars seem more appropriate as it stops you from going back for a second piece.
The longer you bake it the harder it is when cold. I like a moist crumbly flapjack so 30 minutes is fine. If you like a chewy flapjack go for 35 minutes and crunchy flapjack is north of 40 minutes. The Flaxseed cocoa isn’t enough to make the flapjack look chocolatey but there is another nutty, seedy flavour in the background. The cocoa adds depth rather than chocolate creaminess.
Where’s the chocolate you’re thinking… well think excessive and melt 200g of milk chocolate and dollop generously over the bars for a really thick layer.
Thank you for reading