When Conor, and I, first met he claimed he didn’t have much of a sweet tooth. A part of me couldn’t imagine spending my life with someone who would refuse my baked goods, but after a year of being married to me, the man eats more sweet treats than I do.
Occassionally Conor gets a craving for something homebaked and turns to me for the answer. Whilst on some occassions I hit the craving spot on, other times I drop the ball (or completely ruin his “favourite”, as he likes to say. How can someone have so many different favourites?)
Recently he asked for flapjacks. I couldn’t remember the last time I had eaten one – I guess I’ve always thought of them as a bit boring. So I sought to make them a little bit more interesting. I used dark musovado sugar to give it a deeper and richer colour, and loaded your basic flapjack recipe with cashew nuts, cranberries and dark chocolate. Once cooled, the flapjacks take on contrasting textures of a soft oaty bake and crunchy cashew nuts. The bitterness of the dark chocolate is offset by the sweet golden syrup and tart dried cranberries.
I was so excited for Conor to try these. And do you know what he said, reader? He just wanted a simple flapjack.
If unlike my husband you like your flapjacks fancy, then I think you’ll like this recipe.
- 180g unsalted butter, cut into small cubes
- 180g golden syrup
- 180g dark muscovado sugar
- 360g old fashioned rolled oats
- 50g dried cranberries
- 40g cashews, roughly chopped
- 70g dark chocolate, roughly chopped
- Preheat oven to 150C/ 300 F/ Gas mark 2
- Melt thebutter, syrup and sugar together in a pan over a low heat. Stir occassionally.
- Once fully melted, take off the heat, and add the oats, cranberries, cashews and dark chocolate. Stir to combine the mixture together.
- Grease and line a 20cm square baking dish. Press the mixture into the baking dish using the back of a spoon. Place in the oven for approx. 40 minutes. Once baked, allow to cool before cutting into squares.