Brazil nut & chocolate flapjacks
- Ailsa Burt
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Makes 12
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 3 out of 5.3 ratingsRate
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Combine creamy brazil nuts with rich dark chocolate in these oaty teatime treats. The cherries are optional, but they do add fruity sweetness
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per flapjack
- kcal360
- fat21g
- saturates10g
- carbs36g
- sugars18g
- fibre3g
- protein5g
- salt0.3g
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Method
-
step 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.
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step 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.
Recipe tip
Try to use Fairtrade chocolate and cocoa powder – chocolate with the Fairtrade label means that farmers are receiving a fair price for their cocoa.
Recipe from Good Food magazine, May 2024
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A star rating of 3 out of 5.3 ratings
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