Page 9 - Veggiefood Presentation

Chocolate & caramel

flapjacks

Ingredients Method

200g soft brown sugar Heat oven to 150C/130C fan/gas 2. Place
200g butter, plus extra for greasing the sugar, butter and golden syrup
2 tablespoons golden syrup together in a saucepan and gently heat
350g whole oats until the butter has melted, stirring
397g can caramel (we used Carnation occasionally. Take the saucepan off the
Caramel) heat and stir in the oats, mixing
200g plain chocolate thoroughly. Pour the mixture into a lined
1 tablespoon unflavoured oil, like and lightly greased 22cm square tin,
sunflower pressing it out evenly using the back of a
wooden spoon. Bake in the centre of the
oven for 40-45 minutes.
Allow the mixture to cool in the tin for
10 minutes (or for best results, leave to
cool completely overnight), then evenly
spread over the caramel. There can be
discrepancies between the thickness of
caramel, and the more you stir the
runnier it gets. If it looks too thin pop it
into a pan and boil for a few minutes,
stirring. Then leave to cool - it should be
thicker. Chill until firm.
Melt the chocolate in a heatproof bowl
over a pan of barely simmering water,
then stir in the oil and pour over the
chilled caramel flapjack base. Let the
chocolate set, then cut into squares.
Setting chocolate on top of something
squidgy can make it difficult to cut, this
is why the oil is added.