Brazil nut & chocolate flapjacks
45 min
Ingredients
- 150g salted butter plus extra for the tin
- 3 tbsp golden syrup
- 150g light brown soft sugar
- 75g dark chocolate, melted
- 30g cocoa powder
- 300g porridge oats
- 100g brazil nuts, roughly chopped
- 75g cocktail cherries, roughly chopped (optional)
Instructions
2 steps
- 1
Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square cake tin and line with baking parchment. Tip the butter, golden syrup, sugar and chocolate into a saucepan, and put on a low heat. Stir until the sugar is melted. Pour into a bowl and sift in the cocoa powder, then stir in the oats, nuts, and cherries, if using.
- 2
Press into the prepared tin and bake for 20-25 mins until the edges are set. Leave to cool completely in the tin and cut into 12 squares to serve. Will keep for up to a week in an airtight container – the texture will soften over time for a chewier finish.
20 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 12 servings)
Calories
360cal
Protein
5.0g
Carbs
36.0g
Fat
21.0g
Fiber
3.0g
Sugar
18.0g
Sodium
0mg
