So Easter has once more come and gone and we still have heaps of chocolate to get through! My eldest loves dark chocolate so i managed to persuade him to part with half a bar to jazz up our usual flapjack recipe, in fact not much persuasion was required as he loves flapjacks as does the three year old who insists on calling them Jack Blacks!
We were having a very calm day last Tuesday, plenty of playing and not much fighting, its usually the other way around so i decided to spend a quiet hour in the kitchen baking while the baby was sleeping. Dinner was on, flapjacks in the oven and i was even having a lovely cup of fresh coffee when i heard the crying and then toddler appeared with blood streaming down his face!!! Sods blooming law, knew the day had been going too well! Quick tweet with picture of injury to @21stsafety (benefits of being friends with a paramedic!) brought the conclusion that a hospital visit was in order. Toddler and I headed to Mullingar A & E where after five hours of waiting he was glued and paper stitched almost back to new. I am thinking of hiring him out to hospital waiting rooms for a fee as he managed to keep entire waiting room amused while we were waiting and he also managed to eat his way through a bag of fruit and two “black jacks” which reassured me that his injury was minor!
Anyway back to the flapjack recipe, could not be easier! Comes from an old Odlums cookbook which am sure was held in the same regard as the bible in most of our homes growing up!
- 6oz porridge oatflakes
- 20z light brown sugar
- 2 tbsp golden syrup
- 3oz butter
- Melted dark choc (optional)
Place the butter, sugar and syrup in a saucepan and stir till butter has melted.
Add the porridge and stir to combine.
Transfer to a brownie tin which is well greased.
Bake in preheated oven for 20 minutes or until golden brown.
Mark into fingers while warm.
Allow to become cold in tin before removing.
Drizzle melted chocolate over the top.
Ta da, black jacks!