Brazil nut & chocolate flapjacks

Combine creamy brazil nuts with rich dark chocolate in these oaty teatime treats. The cherries are optional, but they do add fruity sweetness

dessert

0

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12

Nutritional Information

Calories:360 kcal

Carbohydrate:36 g

Fat:21 g

Dietary Fiber:3 g

Protein:5 g

Saturated Fat:10 g

Sodium:0.3 mg

Sugar:18 g

Ingredients

150g salted butter plus extra for the tin

3 tbsp golden syrup

150g light brown soft sugar

75g dark chocolate melted

30g cocoa powder

300g porridge oats

100g brazil nuts roughly chopped

75g cocktail cherries roughly chopped (optional)

Instructions

Step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square cake tin and line with baking parchment. Tip the butter, golden syrup, sugar and chocolate into a saucepan, and put on a low heat. Stir until the sugar is melted. Pour into a bowl and sift in the cocoa powder, then stir in the oats, nuts, and cherries, if using.
Step 2
Press into the prepared tin and bake for 20-25 mins until the edges are set. Leave to cool completely in the tin and cut into 12 squares to serve. Will keep for up to a week in an airtight container – the texture will soften over time for a chewier finish.

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