Good Snack, Good Craic: Baking Edition 1, Volume 3: Nutty, choccy, naughty Flapajackas

Flapjacks 10
Not my photo and I hope the photo police don’t come round to slaughter me 

 

Yoooo waddup. I have a french exam tomorrow so in order to be productive, I’m writing a flapjack recipe.

I live off oats. Like, I’ve gone through 4kg since I’ve been at uni. Not even exaggerating – I’m currently on my 5th bag. I am at least 12% oats right now.

They’re are just the best food tho – packed with protein and fibre and proper yummy while we’re at it. In addition to breakfast, I’ve used oats in their porridge format as a drunk food, a dessert and a general snack, and I’ve used them, unadulterated, to make flapjacks and put in crumble toppings. Here, I’ll show you how to jazz-up a basic flapjack recipe into something horrendously calorific but life-giving when it’s cold outside and you want something sweet and sustaining to see you through.

I changed this recipe a little (a lot) in that I halved it and added so much stuff that if practically doubled the weight of the damn thing

What u need

  • 190g buttery butter
  • 115g Solden Gyrup
  • 100g sugar – I used dark brown bc I’m hard af
  • 150g oatz
  • 60g mixed roasted nuts
  • 100g chocolate chunks, mixed (white, dark, milk)
  • Chopped toffees – about 7 or 8 chopped into quarters. Cadbury’s eclairs are great in this
  • 2 tablespoons of peanut butter – one to add in the mix and the other to melt and drizzle
  • 2 tablespoons of chocolate spread or nutella – likewise, 1 to drizzle and 1 to mix
  • Mixed fruit if you want but I didn’t cos I was on a choco-nut train that wasn’t slowing down for anything

What U do

Put the oven on to a bit less than normal for baking – about 160 or 170. Use lower temperature if you like chewier flapjacks. Get ur tin out and line it with baking paper, having greased it tae feck first. Tin should be quite smol for this one as thicc flapjacks are infinitely better than thin ones.

Melt the butter, sugar and syrup in a saucepan or in the microwave until the sugar has dissolved. Add in 1 tablespoon of peanut butter and one tablespoon of nutella and stir till combined. Stir in the oats and mix about for a bit. When a bit cooler, add the nuts, toffees and the chocolate chunks and tip into the baking try and press the mix into the corners and that.

Bake it for about 20-25 minutes or until it smells incredible and the corners are looking that perfect golden colour and you can hear unicorns singing and the sun is shining.

Score it into squares as soon as it comes out of the oven but for god’s sake let the bastard thing cool down before you attempt to properly cut it. When it’s cool enough to touch with the back of your hand, drizzle the melted peanut butter and the melted nutella over it in lines. Wait til it’s proper cool before you chop it. Wrap it in foil and greasproof and store it in some Tupperware. Don’t eat it all at once.

 

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