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For the Base:

  • Butter 200 g
  • Golden syrup 150 g
  • Honey 20 g
  • Porridge oats 350 g
  • Brown sugar 60 g

For the Toffee Topping

  • Double cream 130 ml
  • Brown sugar 60 g
  • Butter 60 g
  1. Advanced Preparation:

    • Preheat an oven to 165ºC.
    • Preline a ½ Gastronorm tray with greaseproof paper.
  2. For the Base:

    • Place Butter, honey, golden syrup and brown sugar into a suitable pan and melt until all ingredients are fully incorporated.
    • Fold in the oats and then press the mixture into the pre lined tray.
    • Place the tray into the oven and bake for 20-25 min.
  3. For the Toffee Topping

    • Place the Dark Brown Sugar and Double cream into a heavy based pan and bring to a rapid boil.
    • Allow the mixture to reduce by 1/3 then remove from heat and add the butter and stir well, allow to cool slightly.
  4. To Finish:

    • Pour the toffee topping over the flapjack base and the sprinkle over the chocolate chips, pumpkin seeds and pecan nuts.
    • Place into the fridge to cool before cutting.
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For the Base:

For the Toffee Topping

To Finish:

  • Pumpkin seeds 90 g
  • Pecan nuts 90 g
  • Dark Chocolate chips 45 g
  1. Advanced Preparation:

    • Preheat an oven to 165ºC.
    • Preline a ½ Gastronorm tray with greaseproof paper.
  2. For the Base:

    • Place Flora Buttery, honey, golden syrup and brown sugar into a suitable pan and melt until all ingredients are fully incorporated.
    • Fold in the oats and then press the mixture into the pre lined tray.
    • Place the tray into the oven and bake for 20-25 min.
  3. For the Toffee Topping

    • Place the Dark Brown Sugar and Meadowland Double into a heavy based pan and bring to a rapid boil.
    • Allow the mixture to reduce by 1/3 then remove from heat and add the butter and stir well, allow to cool slightly.
  4. To Finish:

    • Pour the toffee topping over the flapjack base and the sprinkle over the chocolate chips, pumpkin seeds and pecan nuts.
    • Place into the fridge to cool before cutting.

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