Blueberry Flapjacks

If you're looking for soft and moist flapjacks this is your recipe! With a fruity twist to the traditional flapjack, they're great for a mid-day energy boost with a cup of tea or coffee or an afternoon snack. They are very simple to make and very rewarding too!

The recipe that inspired me for this flapjack was from BBC Good Food, however I have made adaptions to make it my own and to tailor it to my preferred flavours!

The addition of the chocolate drizzle topping is optional, however, I find it works well by complementing the blueberries and balancing the sweetness of the flapjack somewhat (nothing to do with my addition to chocolate).

​Makes 12 slices |prep 30 minutes, including chocolate tempering | 55 minute cooking time

Ingredients

250g butter, plus extra for greasing

80g caster sugar

55g dark muscovado sugar

90g golden syrup

pinch of salt

340g jumbo rolled oats

zest half lemon

85g self raising flour

200g blueberries

75g dark chocolate

Method

1. Heat oven to 160°C/140°C fan/gas 3. Grease and line the base of a 20cm square baking tin with baking parchment so that there is a slight overhang – this will make it easier to remove the flapjacks.

2. Put the butter, sugars, golden syrup and a pinch of salt in a pan, and gently melt over a low heat.

3. Combine the oats, nuts, lemon zest and flour in a large bowl and pour over the melted sugary butter. Mix well, then fold in the blueberries.

4. Tip the oat mixture into the lined tin and press to an even layer using the back of a metal spoon. Bake for 45-55 mins until golden brown. Leave in the tin to cool completely.

5. To temper the chocolate, place 2/3 of it into a heat proof bowl and set over a pan of barely simmering water. Using a chocolate thermometer, first melt the chocolate to 40-45°C. When the chocolate has reached this temperature, remove the bowl from the heat and place it on a kitchen towel. Add the remaining chocolate a little at a time until the pieces cease to melt. Allow the chocolate to continue to cool down until it reaches 27-28°C. Then, bring the temperature back up to 31-32°C by placing the bowl back over the pan.

6. Once the chocolate has been tempered, place the chocolate in a piping back and snip a small hole in the end. Decorate the flapjack by drizzling the chocolate in a back and forth motion.

7. Once the chocolate has set, cut the flapjack into squares and serve!

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