One of my Hubby’s favourite treats are flapjacks and if I’m being honest I’ve never been totally happy with the way mine turned out. Don’t get me wrong, he loves them, but I always feel that mine are a little dry and crumbly despite adding lots of fruit to the mix and making sure they are golden brown before taking them out.
As I had some time on my hands today (staycation and its cloudy) I started with a search of Pinterest and then Google – all of which have a consensus that you should have 50/50 wet and dry ingredients which is probably where I’ve been going wrong all these years.
Most recipes call for golden syrup and sugar so who am I to break with tradition (I usually use honey which again may explain my crunchy flapjacks). To be honest when I mixed all this stuff together it did feel a little more juicy than usual despite this recipe having no fruit in it.
And lastly – I had peanut M&Ms in so added this to the mix, rather than chocolate, fruit or nuts (they also happen to be Hubby’s favourite). Im also going to drizzle melted white chocolate over these when they are set as I think this will just add a little something into the mix.
What we are left with is a moist, chewy treat, with just the right amount of chocolate to make this dreamy but enough oats to make me feel healthier too!
- 225g butter
- 225g brown sugar
- 3 tbsp golden syrup
- 350g porridge oats
- 160g bag crushed peanut m&ms
- 1 bar cheap white chocolate melted for drizzling
- Melt the butter, brown sugar and golden syrup in a big pan
- Add in oats and crushed M&M’s and mix until fully combined.
- Pop into a greased baking tray, spread out then bake in the preheated oven until golden brown – about 30 minutes.
- Take out of the oven and allow to cool fully
- when cooled melt the white chocolate and drizzle over the flapjacks