Today I’ve got the creative and downright lovely Sammie from The Annoyed Thyroid as my guest, sharing her yummy recipe for Double Chocolate Flapjacks. Sam’s blog is all about eating, cooking, exploring, inspiring and living life on the bright side – make sure you check it out! Now it’s over to Sam!
I have decided that Flapjacks are the British answer to the Anzac biscuit, although Flapjacks are from a slice, not from a batch of biscuits. And did you know, in South Africa, a flapjack is an American style pancake?! It’s all very confusing. Delicious but confusing!
When I was growing up in the mother country, Flapjacks were totally a thing and a very delicious thing at that. They’re soft, gooey and oh, so chewy! I’ve pimped them up with not one but two kinds of chocolate, because as we all know, chocolate makes everything better!
Double Chocolate Flapjacks Thermomix Method
1. Preheat oven to 180 C / 160C fan-forced. Line a shallow 20×20 square pan with baking paper, extending paper above the rim for handles.
2. Place the butter, sugar and syrup in TM bowl and melt for 2 minutes at 90 degrees on speed 2. Check everything is fully melted.
3. Add the oats. Mix for 5 seconds on reverse speed 2. Set the dial to the closed lid position and mix on interval speed for 30 seconds. Allow to cool for 5 minutes.
4. Add chocolate bits to TM bowl and mix for 10 seconds on reverse speed 2.
5. Spoon the mixture in to the prepared tin, then, using the back of a spoon press the mixture into the corners so the mixture is flat.
6. Bake for about 20 minutes, until the top is golden brown. The mixture should still be quite soft and gooey as the flapjacks harden as they cool.
7. Leave the flapjacks to cool in the tin for 5 minutes, then lift them out using the paper “handles” and leave to cool on a wire rack.
8. Allow to cool before cutting the mixture into squares. The flapjacks stay quite gooey which is what everyone raves about!!