Golden Fruity Chocolate Flapjacks
By Tate & Lyle Cane Sugars
Published on 20 April 2022
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.Time and servings
1 hr 5 minsTotal time
35 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp of flaked almonds
- 0.5 tbsp of sunflower seeds
- 500 g of rolled porridge oats
- 25 g of chopped mixed peel
- 0.5 tbsp of freeze-dried strawberries
- 210 g of tate & lyle fairtrade light soft brown cane sugar, 150g for the flapjacks, 60g for the topping
- 335 g of unsalted butter, 295g for the flapjacks, 40g for the topping
- 100 ml of lyle's golden syrup
- 1 pinch of salt
- 120 ml of double cream
- 75 g of dark chocolate, broken into squares
- 25 g of dried cranberries
- 1 tbsp of pistachios
Method
Step 1
Preheat the oven to 180C/160 Fan/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.Step 4
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.Step 5
Bring to the 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 fruit, nuts and seeds whilst still warm. Cut into squares when completely cold.