Being a big fan of porridge – especially good with Muscovado sugar and natural yoghurt on a cold morning in the cottage – I always have a bag of oats in the house and they often find their way into my baking. I regularly make batches of Anzac Biscuits and Oaty Apricot Biscuits to keep the tins filled. I’ve also been known to make my own Granola, using Tessa Kiros’ recipe in Apples for Jam as a starting point, throw a few handfuls into Brown Soda Bread, and have been experimenting with variations of Bill Granger‘s Muesli Bars.
Of all the oaty dishes that I make, this one for Chocolate Flapjacks is a true favourite. It originally came from Green and Black‘s decadent book of chocolate recipes but has gone through a few changes since with the addition of coconut, dates and seeds. Although there’s lots of butter in it (not to mention the golden syrup and sugar!), it’s still a slightly healthy snack and has been known to get me though many an evening’s post-work yoga class.
Chocolate Sesame Flapjacks
Butter – 350g
Golden syrup – 3 tablespoons
Muscovado sugar – 350g
Rolled or porridge oats – 450g
Cocoa – 6 tablespoons
Desiccated coconut – 50g
Dried dates – 75g, chopped
Sesame seeds – 2 tablespoons
Sunflower seeds – 1 tablespoon
Preheat the oven to 140°C and butter a 17 x 28cm baking tray or roasting tin.
Melt the butter, syrup and sugar in a large heavy-based saucepan over a low heat but do NOT allow the mixture to come to the boil. Add the oats, cocoa, coconut, dates and seeds to the pan and mix well. Press into the tin and cook for 18-20 minutes.
Cool on a wire tray for about 20 minutes before slicing. Allow to cool completely and remove from the tray.
Makes about 24, depending on the size that you cut them! I can get 32 small but solid pieces.
Adapted from Unwrapped: Green and Black’s Chocolate Recipes edited by Caroline Jeremy