Scrumptious Chocolate Flapjacks

I absolutely love flapjacks. They are so easy to make and so satisfying to eat, and you only need a few ingredients. The oats fill you up and give you energy, and you can make them in so many different flavours. Today we fancied chocolate.

I’ve eaten some before that have been hard and crunchy, more like a biscuit. That’s not how I like mine. They have to be soft and chewy and slightly crumbly for me. The recipe to make them like this is so easy to remember. Whatever weight of oats you use, just add half that amount each of light brown sugar and butter. For example, if you use 400g of oats, you will need 200g of brown sugar and 200g of butter. Add 1 tbsp of golden syrup per 100g of oats and you have a perfect flapjack.

For this chocolate version I decided to add a layer of delicious JimJams Milk Chocolate Spread in the middle. I wasn’t sure if it would work but it was soooooo good. I warmed up a tablespoonful in the microwave for a few seconds to drizzle on top after they were cooled too. Naughty me. Well actually not really! That is why I love JimJams spreads… they have 83% less sugar than another very well-known brand. (I was introduced to JimJams through a subscription box some time ago. Find out more about what I thought of it HERE … the Degustabox discount code has now expired so don’t try using that though). JimJams is now much easier to buy too. It is available in many supermarkets for around £2.60 per jar.

So, here’s the recipe. Use the measurement guide I gave earlier if you want to scale the recipe up or down to suit your pan size. I would recommend using JimJams, as flapjacks do have quite a lot of sugar so you don’t want to add loads more with the other brand 😉

 

CHOCOLATE FLAPJACKS

500g rolled or porridge oats

250g butter, plus extra for greasing

250g light brown sugar

5 tbsps golden syrup

JimJams Milk Chocolate Spread

 

  • Preheat your oven to 180C conventional/160C fan/gas mark 4. Grease and line a 13 x 7 inch pan. Don’t worry about the short sides. Make sure the paper hangs over the long sides though so you can lift the flapjack out easily when cool.
  • Place the butter, sugar and syrup into a large pan and heat gently on the hob until the butter has melted. Stir regularly to make sure it is all combined. When it is melted, remove from the heat. Add the oats and mix well until completely covered in the syrupy mixture.
  • Tip half of the mixture into your prepared pan and press down firmly with the back of a spoon.

  • Add a thin layer of JimJams spread. (I didn’t give an amount as you can add as much or as little as you want).

  • Tip the remainder of the oaty mixture on top and press down firmly with the back of a spoon again.

  • Bake in the centre of the preheated oven for 20-25 minutes until golden brown. Remove from the oven and leave to cool in the pan.
  • When it is cool, place 1tbsp JimJams in a small dish or cup and microwave for a few seconds to melt slightly. Drizzle over the top of the flapjack. Cut into desired sized pieces. I cut it into 12 large pieces, but you could cut it into 24 small squares.
  • Enjoy!

 

You could add a layer of your favourite jam instead of the chocolate spread if you prefer a fruitier version. JimJams also make amazing low sugar jams!

Let me know what you use to make yours!

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Croissant Cinnamon French Toast

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I absolutely adore French Toast, or eggy bread as some people prefer to call it. For this recipe though you have to call it French Toast as I used croissants instead of bread. It is super quick and easy and a cheap recipe to make, and your tasty treat will be on it’s way to your mouth just a few minutes after opening the croissant packet!

I received a pack of 8 croissants from Brioche Pasquier as part of the May Degustabox (review of that coming very soon).

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I do love croissants but wanted to try something different with these. I wasn’t sure if they would work as French Toast but I can definitely now say they do! The addition of cinnamon sugar after they have cooked just takes them to another level and you can then top them however you want, or just eat them as they are. I topped one half with strawberries and the other I left with just the cinnamon sugar. Both were sooooooo good. They’d also be amazing with ice cream on top. And chocolate sauce drizzled over. And…… I’m getting carried away! Eat them as a tasty elevenses treat, or a delicious dessert. However you eat yours, I am sure you’ll love them.

The recipe is enough for 3 croissants, so just double it if you want to make more.

CROISSANT CINNAMON FRENCH TOAST

3 Croissants

1 egg

2 tbsp milk

1 tbsp vanilla extract

knob of butter

50g caster sugar

Half tsp ground cinnamon

  • Split the croissants in half horizontally.
  • Beat the egg, milk and vanilla extract together and then pour on to a large plate.
  • Arrange the croissant halves on the egg mixture with the cut side facing down. Leave for a couple of minutes to soak up some of the mixture. Carefully turn the croissant halves over so the top and bottom gets covered in the mixture too.
  • Gently melt the butter in a frying pan. Fry the croissants cut side facing down, gently pressing with a spatula or fish slice, until golden. Flip them over and fry for a minute or so more until this side is also golden.
  • Mix the caster sugar and cinnamon together in a small bowl then spread this cinnamon sugar on to a plate. Place a croissant half on to the sugar to coat one side, turn it over to coat the other side, then repeat with the other croissants.
  • Serve warm as they are, or add any toppings of your choice. I used sliced strawberries mixed with a spoon of strawberry syrup for one half.

This is a lovely sweet recipe and I found it to be very moreish so make sure you have plenty of croissants to go round!