Weekend treat: Rocky Road Flapjack

ImageMy student son is home for the weekend, back for a bit of rest and relaxation, respite from the hectic whirl of studying for finals and applying for jobs, and of course the opportunity for home cooking in a clean, warm house with Sky TV and a powerful shower. Not that he isn’t an excellent cook himself, but this weekend’s request menu featured steak – and that’s beyond the average student budget! Rhubarb crumble was also on the menu with the first of the season’s rhubarb – delicious!

Also on the list was something to take back to university next week to sustain him through the late nights at the essay coalface, and Rocky Road Flapjack was his chosen treat. This recipe was adapted from a Waitrose Kitchen magazine special on traybakes last summer, tweaked a little, and resoundingly approved all round. Try it and see!

White Chocolate Rocky Road Flapjack

300g butter

80g light muscovado sugar

150g golden syrup

450g porridge oats

100g unsalted peanuts

100g mini marshmallows

100g dried cranberries

100g white chocolate

Grease and line a deep 12” x 8” roasting tin with foil.

Melt the butter, sugar and golden syrup in a large pan over a low heat. Mix in the oats, then the peanuts, cranberries and marshmallows. Roughly chop the white chocolate and mix though last of all, when the mixture has cooled slightly. Transfer to the tin and bake at 160°C (fan) / Gas 4 for 25-30 minutes until golden brown. Allow to cool completely in the tin, then cut into at least 16 squares. Serve and eat with a cup of tea, convincing yourself that something so delicious and with all those healthy ingredients (fruit, nuts, oats…) MUST be good for you….

The beauty of this recipe is that it can be varied according to what you have in the store cupboard. I used dark chocolate this time, which was equally scrumptious, and cashew nuts work well instead of the peanuts, as would apricots or sour cherries/blueberries instead of the cranberries. A date and walnut or pecan version would be good too, although I haven’t tried that yet, I must admit. The original recipe replaced a third of the oats with jumbo oats, but I’ve never had those in, so haven’t attempted that either. It also drizzled the melted white chocolate on top of the cooked flapjack, but I have a horror of melting white chocolate, as it can all too easily go too far and form lumps, so I opted for the cheat’s solution! They did suggest placing the white chocolate in a freezer bag, sealing and putting the bag in a bowl of just-boiled water until melted, then snipping a corner of the bag and drizzling over, which sounds as though it should work – give it a go if you fancy a challenge…

However you ring the changes, just ENJOY!

 Image

However you ring the changes, just ENJOY!

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