Chocolate Sesame Flapjacks
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. But, 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.