I didn’t know such a thing as a flapjack exists until I came to the UK. In fact, it only revealed itself to me last November, while we were lunching at the Vennel’s Cafe in the city center. I’ve been tempted ever since to give it a try – both orally and skill wise.
- Porridge oats: 3.5 cups (about 300g)
- Sugar: 1 tbsp
- Salt: a pinch
- Raisin: 3/4 cup
- Butter: 175g (3 tbsp)
- Honey: 175g (3 tbsp)
- Orange zest: of 1 orange
- Milk chocolate: 400g (2 regular blocks)
- Preheat oven at 180 degrees. Line baking tray with greased baking paper.
- Mix oats, sugar, salt and raisins in a mixing bowl.
- Melt butter and honey together in a pot. Add zest to it.
- Remove from heat once it starts bubbling. Stir into oats mixture.
- Pour mixture onto tray and distribute evenly.
- Bake on lower shelf for 15 – 20min till golden brown. Remove from oven and leave to cool for 30 min.
- Melt chocolate with a pinch of salt in a water bath.
- Pour over cooled oats and spread evenly using a spatula.
- Leave in freezer for 30min to allow chocolate to set.
- Cut into rectangular pieces to serve.
- Press oats down firmly with a spoon before baking. This prevents it from coming apart easily while it’s being consumed.
- To create a marble coating effect, separately melt milk and white chocolate and pour one over the other on top of baked oats.
- I added less sugar than is usually required because the chocolate coating more than doubles its sweetness. Add 1 more tbsp of sugar if you’re intending to leave the coating out of the recipe.
- Honey was used in place of golden syrup, the latter of which would produce a nicer aroma for the snack.
- According to Jamie Oliver, adding a pinch of salt to the chocolate helps to create a more ‘chocolatey’ effect.
8 – 10 persons