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Black Forest flapjacks


Makes: 16
timePrep time: 20 mins
timeTotal time:
Black Forest flapjacks
Recipe photograph by Maja Smend

Black Forest flapjacks

Dark chocolate goes so well with tangy dried cherries and a touch of cinnamon. Feel free to use milk chocolate if you prefer

Makes: 16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
423Kcal
Fat
22gr
Saturates
12gr
Carbs
50gr
Sugars
31gr
Fibre
4gr
Protein
5gr
Salt
0gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 275g unsalted butter
  • 125g light soft brown sugar
  • 125g golden syrup
  • 150g jumbo oats
  • 300g porridge oats
  • 2½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
  • 100g dark chocolate, chopped into 1-2cm chunks (we used 70% cocoa solids), plus 200g for dipping (optional)
  • 2 x 75g packs dried cherries, roughly chopped

Step by step

Get ahead
The flapjacks will keep for up to 5 days in an airtight container.
  1. Preheat the oven to 160°C, fan 140°C, gas 3.
  2. Line a 20cm x 30cm traybake tin. Put the butter, sugar and syrup into a medium pan. Heat gently until melted and the sugar has dissolved. Stir well to combine, and cool for 30 minutes.
  3. Weigh both types of oats into a large bowl, add the cinnamon and salt, and mix well. Add the melted butter mixture with the vanilla and stir to combine, mixing in the chocolate chunks and dried cherries.
  4. Press the mixture into the prepared baking tray and bake for 25 minutes until golden. This gives a chewy result; for a crisper flapjack, bake for a further 5 minutes. Leave to cool in the tin for 15 minutes to firm up a little. Cut into 16 bars while still in the tin (it’s easier while they’re still warm). Leave to cool, then transfer to the fridge for a firmer set.
  5. If you want to dip the flapjacks in chocolate, chop the 200g chocolate into chunks and melt in a small heatproof bowl over a pan of gently simmering water. Remove the flapjacks from the tin and dip each one in the melted chocolate, covering about a third, and let the excess drip off (we find it easiest to pour the melted chocolate into a mug for dipping). Place on a tray lined with baking paper and return to the fridge until set.

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