Oh, I am so very annoyed with myself. I told myself the other day that I wasn’t going to bake anything scrummy for a while . . .
I wasn’t going to bake anything that I couldn’t resist stogging into my cake hole for a while . . .
I wasn’t going to bake anything so scrumptiously moreish that I would find it hard to resist for a while . . . and then what do I do???
I go and create something so moreishly, decadently, scrumptiously magnificent that NOBODY would be able resist it!!
I know . . . I’m one bad puddy tat! But then again . . . I can’t stay mad at me for long.
One bite and you will be in flap jack heaven. Buttery, sweet, nutty and oh-so-very hard to leave alone. Resistance IS futile.
*Cranberry, Pecan and White Chocolate Flap Jacks*
Sweet and scrummy. Just perfect for those times when you want a little something to give you some extra energy.
5 ounces butter, plus extra for greasing (1/2 cup plus 2 TBS)
200g of porridge oats (2 cups)
25g of dessicated coconut (1/4 cup)
50g light muscovado sugar ( generous 1/3 cup packed)
5 TBS golden syrup
6 ounces toasted pecans, broken into chunks with your hands (1 1/4 cups)
2 ounces dried cranberries (1/3 cup)
100g bar of white chocolate (about 3 1/2 ounces)
Preheat the oven to 190*C/375*F/ gas mark 4. Butter a 7 by 11 inch baking tin and line the bottom with parchment paper. Set aside.
Melt the butter together with the sugar and golden syrup, stirring to dissolve the sugar. Set aside to cool.
Stir together the oats, coconut, pecans and cranberries. Pour the cooled butter mixture over top. Stir to combine well. Break up 2/3 of the chocolate into bits and stir into the mix. Press into the prepared pan.
Bake for 25 to 30 minutes, until golden brown. Remove from the oven and mark into squares while still warm. Allow to cool completely, then cut all the way through. Melt the remaining white chocolate and drizzle it over top of the bars. Store in an airtight container.