This week, the friendly pony (who you will notice appears a lot in my baking stories) took to the kitchen. He wanted to create something sweet and delicious that would give him an energy boost before cycling home from work and could also be frozen.
He decided on flapjacks, decided the key ingredients would be oats, peanuts and chocolates, and asked me to work out the rest.
I adapted a recipe for chocolate hazelnut flapjacks from 1001 Cupcakes, Cookies and Other Tempting Treats (a Christmas present from the pony himself).
We basically double the base amounts of oats, butter, syrup and flour, and threw in extra nuts and chocolate – because they’re the tastiest bit.
This recipe made 12 fairly large flapjacks in an oven roasting tin, so I reckon half the amount would fill a 10×10″ square and maybe make 9.
(PS, the name ‘dinosaur flapjacks’ doesn’t really have much to do with the finished bars, but it’s what the pony wanted to call them.)
- 400g oats
- 200g peanuts
- 200g dark chocolate, roughly chopped
- 100g plain flour
- 250g butter
- 4 tbsp golden syrup
- 180g light brown muscovado sugar
- Heat the butter, sugar and syrup in a saucepan until the butter has melted and the sugar has dissolved. Leave to cool for a bit then mix in all of the dry ingredients
- Spread the mixture evenly into a greased and lined tin, then bake at 180 degrees for about 30 minutes, or until it feels firm to the touch.
- Leave to cool a little before cutting into squares, then chill in the fridge until set.