Well, you probably shouldn’t have this for breakfast, but I didn’t know what else to call them. They have wheetabix in, and that’s breakfast!
These are a cross between a flapjack and a cake bar. You would expect them to be soft like a cake, because there is flour in them, but they are crunchy, like flapjacks. Perfect for picnics or putting in your lunch box.
Ingredients:
180g butter
2 tablespoons golden syrup
2 crushed up wheetabix
65g desiccated coconut
100g soft brown sugar
20g cocoa powder
135g self-raising flour
Topping:
200g milk chocolate
25g butter
Start by melting the butter and the golden syrup in a pan until melted. Simply stir this liquid into the rest of the ingredients in a large bowl. Mix thoroughly.
Bake in a square tin which has been lined with baking paper for 25 minutes at 180 degrees.
My baking tin is 20cm x 25cm, but it doesn’t need to be exactly the same size as this. Press the mixture into the corners of the tray, as it won’t expand in the oven like a cake does.
Allow it to cool in the tray for at least an hour. If you try and get it out before it has cooled, it may crumble.
To make the topping, melt the chocolate and the butter in a large bowl over a pan of simmering water. Take the bowl off the pan just before the chocolate melts, to prevent it burning.
Pour this over the cooled bar, while still in the baking tin, and then cut into squares when the chocolate has set.
The addition of butter to the chocolate means that it stays slightly soft and won’t crack when you cut it, like chocolate would.
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