Easter Flapjack
Prep time
Cook time
Total time
We were invited to a friend's Easter playdate today and not wanting to go along empty handed Penny and I made an Easter flapjack this morning.... Unfortunately the chocolate took longer to set than expected so it didn't go to plan (sorry Bertie and Jack!) we instead called in at the village shop for some treats on the way. ....Now I just need to find a good hiding place for it and some mouths to feed. This is great if you are having a few people over during the Easter holiday as it is really quick to make (apart from the chocolate cooling part) and can be made well in advance. Yes, they are a treat and they do contain sugar, but they also contain oats and they're good for you 😉 slow release carbs with an Eastery sugar fix.
Author: Hannah
Serves: 8-16
Ingredients
- 45g brown sugar
- 145g butter
- 60g golden syrup
- 215g rolled oats
- 200g dark chocolate or milk chocolate
- 1 x bag of mini eggs
Instructions
- Milk the sugar, syrup and butter in a large pan over a low heat until bubbly and caramel in colour.
- Turn off the heat and add the oats
- Mix well and then transfer to a lined 20x20 tin.
- Press mixture down firmly and evenly.
- Cook at 180oc for 20-25 mins until lightly golden on top.
- Remove from oven and leave to cool.
- Melt the chocolate either in a bain marie (pan of water with bowl on top) or in the microwave for very short 20-30 second bursts, being careful not to burn it.
- Spread over the cooked flapjack mix, sprinkle over a bag of smashed up mini eggs and leave to cool at room temperature (around 2 hours)
- Remove from tray and slice. This makes 8 good sized pieces which can be halved for the little uns.
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I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
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