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Jane’s Patisserie’s Easter Flapjacks
Introduction from Jane Dunn
Butter, sugar, golden syrup and oats create one of the most classic and easiest bakes in the world, the beloved flapjack. Messing with the tradition of this bake is pure fun – add a load of Easter chocolates and even more chocolate chips for the wow factor! Kids will love these –you can use their favourite chocolates or you can also leave the chocolate out for a great basic flapjack. These are undeniably one of those crowd-pleaser traybakes and will disappear within seconds as they are such a nostalgic and familiar treat.
Looking for more Easter recipe inspiration? From Easter bakes to lamb centrepieces, discover all of our favourite recipes to mark the occasion here.
Ingredients
Essential kit
You will need: a 23cm square tin.
Method
PREP: 15 minutes
BAKE: 20–25 minutes
COOL/SET: 2 hours
LASTS: 4–5+ days, at room temperature
Preheat the oven to 180ºC/160ºC fan and line a 23cm square tin with parchment paper.
In a medium pan, add the butter, sugar and golden syrup and melt over a low heat until smooth. Leave to cool for about 5 minutes.
In a large bowl, add the rolled oats, chocolate chips and easter chocolates and mix well. Pour the butter mixture over and stir to combine. Firmly press the mixture into the base of the tin and bake in the oven for 20–25 minutes, until it starts to brown around the edges and firm up. Leave to cool fully in the tin.
Topping
Carefully drizzle the melted milk chocolate over the flapjacks in the tin. Scatter over the easter chocolates and chill the flapjacks in the fridge. Cut into squares with a sharp knife and enjoy.
Reviews
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1 Ratings
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