John Myers
Flap Jack’s
The perfect flap jack’s recipe with a picture and simple step-by-step instructions.
- 180 g Butter or margerine
- 150 g Honey or maple syrup
- 170 g Muscovado sugar
- 350 g Oatmeal
- 1 tsp Cinnamon
- 4 tbsp Fresh cranberries
- 10 g Couverture whole milk
- 20 g Dark chocolate couverture
- Melt the butter and dissolve the sugar and honey in it. Add the cinnamon and bring the liquid to a boil – fold in the oatmeal.
- If you like the interplay of sweet and tart and sour, you can now add cranberries to the mixture – I’ve baked my Flap Jack’s half and half.
- Line a high baking sheet with parchment paper and distribute the mixture on it – press down well and make sure that everything is the same height.
- Bake in a preheated oven at 150 ° C for 40 minutes until golden brown.
- Let it cool down and in the meantime finely chop the couverture and melt it over the water bath. Decorate the Flap Jack’s with it and let it cool down again. Cut into squares and nibble.
- The little snack can be kept in the cookie jar for a few weeks – but the little guys usually don’t survive it that long 😉
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