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Cover: Loco for cocoa

06Jun 12

Choc Chip Flapjacks

Choc Chip FlapjacksFlapjacks are such a classic old favourite.  They are also a great way to get the benefits of oats into children who can’t bring themselves to enjoy porridge. (If they do like it, try this wholesome oats recipe.)  And let’s face it; we never really grow out of the comfort of a home-baked flapjack, even when we’re all grown-up.

Oats are a good source of some B vitamins, and also contain iron, calcium, magnesium and zinc, amongst other nutrients.  The humble oat is packed with soluble fibre which is thought to help reduce high blood cholesterol levels.  They also have a low GI (glycaemic index) so they are absorbed slowly into the blood stream, which helps to keep blood sugar levels stable. As you can see, oats offer some good health benefits for all age groups.

We have to admit here; however, that once those little oats are coated and doused in golden syrup, butter and sugar, that yes, they are rather full of calories.  But as afternoon snacks go, you can be sure you’re getting some good energy and nutrition into your body too.  And well, I couldn’t give you a flapjack recipe without including chocolate could I?  So here’s how to make some very yummy choc chip flapjacks.

Ingredients:

  • 400g porridge oats
  • 230g unsalted butter or margarine
  • 230g light muscovado sugar
  • 300g good quality milk chocolate bar chopped into small pieces, or milk chocolate chips
  • 180g golden syrup

Preparation Guidelines:

  1. In a large saucepan, melt the butter with the sugar and the golden syrup, mixing well as the ingredients melt, and then leave the mixture to cool completely.
  2. Grease a baking tray with a little butter and preheat the oven to 180ºC.
  3. In a separate bowl, mix the porridge oats and the chocolate together. Gradually fold in the syrupy mixture and stir well until all of the ingredients are very well combined.
  4. Spoon the mixture into the baking tray and level off the surface with a wooden spoon.
  5. Bake the giant flapjack in the oven for about 20-25 mins until the edges of the mix begin to turn a golden brown.  Remove and leave to cool in the tray.  Once cooled, transfer the large biscuit onto a chopping board and cut into small bars.  They are delicious served freshly baked, but you can also store them in an airtight container.

Time: 20 mins to prepare, plus cooling time.  20-30 mins to cook

Cocoa Treats: 20-24 pieces

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