Guest guest Posted May 13, 2001 Report Share Posted May 13, 2001 CHUNKY CHOCOLATE NUT FLAPJACKS This is a flapjack with perks. It bulges with chunks of chocolate and nuts, so a little goes a long way. 200 g / 8 oz oats 25 g / 1 oz dessicated coconut 140 g / 5 oz butter, cut into pieces 50 g / 2 oz light muscovado sugar 5 tbsp golden syrup 100 g / 4 oz brazil nuts (or cashews), cut into large chunks 50 g / 2 oz almonds, cut into large chunks 85 g / 3 oz good quality dark chocolate, preferably 45 - 55 per cent cocoa solids, cut into large chunks Preheat the oven to 180 ºC / Gas 4 / fan oven 160 ºC. Lightly butter a 23 cm / 9 in square tin. Line the base with baking parchment if the tin is not non-stick. Mix together the oats and coconut. Put the butter, sugar and syrup in a pan. Cook over low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and stir in the oat and coconut mixture. Spoon into the tin and press down evenly. Scatter over the nuts and press lightly into the mixture. Stick the chunks of chocolate between the nuts. bake for 25 - 30 minutes, or until pale golden. Mark the bars or squares with the back of a knife while still warm, then allow to cool completely before cuting through and removing from the tin. Makes 12 325 kcal per serving preparation / cooking : 15 / 30 minutes course : baking source : BBC Good Food june 1999 Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groep op AFRIKAANSErecepten Quote Link to comment Share on other sites More sharing options...
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