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Golden Fruity Chocolate Flapjacks

Golden Fruity Chocolate Flapjacks

Prep

35 Mins

Bake

25-35 mins

Serves

15 large

Difficulty

Easy
Golden Fruity Chocolate Flapjacks

About

Deliciously sticky, yet eminently sensible and healthy, these fabulous fruity chocolate flapjacks are a winner at any time of day thanks to their mix of dried cranberries, strawberries, seeds, and almonds.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.

Step 2

For the flapjacks, combine the butter, Tate & Lyle Light Soft Brown Sugar and Lyle’s Golden Syrup in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.

Step 3

Spoon the mixture into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 20-25 minutes or until golden.

TOP TIP

You will also need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper.

Step 4

Remove, leave to cool in the tin for 10 minutes then turn out, discard the parchment and cool completely on a wire rack.

Step 5

Make the topping by combining the cream and Tate & Lyle Light Soft Brown Sugar in a saucepan over a low heat and stir until the sugar has dissolved. Bring to the boil and boil for 5-6 minutes stirring constantly until it is smooth and slightly thickened. Remove, cool a little then stir in the butter, followed by the chocolate and stir until melted. Leave to cool until thick enough to spread over the top of the flapjack. Scatter over the dried fruits, nuts and seeds whilst still warm. Cut into squares when completely cold.

Ingredients – 5 items

Serving

1

FOR THE FLAPJACKS

Butter

Butter

Unsalted

295 g
Fairtrade Light Brown Soft

Light soft brown sugar

150 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

100 ml
Oats

Porridge oats

Rolled

500 g
Salt-table

Salt

FOR THE TOPPING

Cream

Double cream

120 ml
Fairtrade Light Brown Soft

Light soft brown sugar

60 g
Butter

Butter

Unsalted

40 g
Chocolate

Dark chocolate

Broken into squares

75 g
Dried cranberries

Dried cranberries

25 g

Mixed peel

Chopped

25 g
Strawberries

Strawberries

Freeze-dried

1/2 tbsp
Pistachios

Pistachios

Roughly chopped

1 tbsp
Flaked almonds

Flaked almonds, roughly chopped

1 tbsp
Sunflower-seeds

Sunflower seeds

1/2 tbsp

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100 ml Pimms

1 lemon

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For the Syllabub:

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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

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1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
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100g Tate & Lyle Soft Brown Sugar
150g Plain Flour
150g Jumbo Oats
160g softened Unsalted Butter.
75g Walnut Pieces
8 Peaches destoned and sliced
Juice of 1 lemon.
100ml White wine or Rose
100ml Water.
50g Caster Sugar.
Handful of fresh mint roughly chopped.

Method.

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100% Pure Cane Sugar - it really doesn't get more versatile than this.

Made from sugarcane plant juice and nothing else, these finer crystals are designed to dissolve quickly in all kinds of bakes!

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