As you all know we are huge Soreen fans. For us, Soreen is good for any occasion and we can never get enough. Breakfast, lunch, afters or a late night snack… there is always something to pick from the selection which will be ideal to stop those tummy rumbles.
A few days ago I was introduced to a lovely Chocolate Soreen Flapjack recipe and I would like to share it with you. Just watch the video and follow these easy steps.
And if you didn’t make any notes… here you go… all written down nicely just for you.
- 1 loaf of Soreen Original malt loaf
- 100g butter
- 25g caster sugar
- 200g porridge oats
- 150g dark chocolate (always worth weighing out a bit more so there’s some to nibble on)
- 5 tablespoons golden syrup
Preheat the oven to 180c/350f/gas4.
Put the butter in a pan and over a low heat stir until it melts.
Once the butter has melted, sprinkle in the caster sugar, then spoon in the sticky golden syrup. Mix until you get a gooey paste.
Add the crumbly porridge oats and ‘give it a good stir’.
Next up it’s the star of the recipe, the Soreen loaf. Cut this into small chunks and plop it into the mixture. Spoons at the ready… stir again.
Evenly spread the mixture into a pre-greased baking tray and put in the oven for 20 minutes. Set the timer, make a cup of tea and put your feet up while the oven does the hard work.
Once the timer has pinged, check to see if the flapjack has turned a lovely golden brown. Remove them and leave to cool.
Melt the dark chocolate in a large bowl over a pan of hot water. Keep stirring all the time so no lumps or bumps pop up. Now is a good time to nibble the extra chocolate.
Pour the hot melted chocolate on top of the flapjack and leave to set. Yes, that is what I said LEAVE it to set, no picking or poking fingers.
The chocolate needs around one hour to set. So put it out of sight and out of reach.
Set the timer again for one hour. When you hear that ping, it’s time to grab your knife and cut yourself a rather large slice of your very own Chocolate Soreen Flapjack.
*Picture, video and the recipe courtesy of Soreen.