You like oats, sugar and honey? Well this is for you.
Medic’s Stupid Flapjack Recipe
100g white sugar
50g cocoa or chocolate milk mixture
Pinch of salt
Extra butter and honey as required
Optional: 50g black treacle (molasses), chocolate chips, walnuts, whatever you want, to give it some crunch. I recommend Smarties/M&Ms because they’re particularly crunchy.
Preheat the oven to gas mark 4 / 180C / 350F
Melt the butter and sugar in a saucepan over a low heat. Once that’s all melted, add the honey and cocoa and stir gently.
In a bowl, mix the liquids in with the oats and the pinch of salt. You want the consistency to be rather squishy, with no dry bits, but without any visible liquid in the bottom. If it’s too wet, add extra oats. If it’s too dry, melt a small amount of butter and honey together and mix that in.
Throw in your optional extras, then pour the mixture into an oven-proof, shallow dish and press it all down, so it’s nice and compact. Really squidge it all in.
Bake in the oven for 10 minutes.
The flapjack is best served cold, from the tray itself, cut into pieces. You can also serve it with vanilla ice cream.
Optional Chocolate filling
150g Nutella chocolate spread or whatever chocolate hazelnut spread you happen to have, at room temperature. Don’t use a white chocolate spread, they don’t work as well.
100ml of Walden Farms Calorie Free chocolate syrup. You can use whatever chocolate syrup you want, but this one is what I used and it made the filling really nice. It also never really hardened, and is perfect for that liquid-like chocolate filling you get in store bought stuff.
Melt the butter, sugar and half the chocolate spread in a saucepan over a very low heat. Only stir it to make sure there’s no bits that aren’t melted.
Take off the heat then mix in the chocolate syrup. Add chocolate spread and mix together until the chocolate stuff has the consistency of a thick mayonnaise. It should be wet but still somewhat hold its shape.
If you want to use this in the aforementioned flapjack, your best bet is to fill your flapjack tray half way up, put the filling in the middle and gently cover it with the remaining flapjack mixture. Start from the edges and work your way in. Don’t go right to the edges of the flapjack, just put the filling in the middle, otherwise when you cut the flapjack after baking, the filling will just explode everywhere.
A lot of the ingredients in this recipe are what I call ‘winged’, as in I never use the exact amount. It’s more trial and error to see what you like and what you want – for example, you might not like your flapjack as sticky as mine.
When it comes to syrups, I’d recommend against using golden syrup instead of honey, unless you also add in the black treacle, or at least replace some of the golden syrup with any other syrup. Otherwise it gets WAY too sweet.
Don’t bother with agave syrup. It’s actually sweeter than sugar and is NOT a low-sugar replacement. It is no better than any other sugar syrup, and is still very high on the Glycemic Index.