5001288

Flapjack chocolate chip

A dry, medium soft, square biscuit made with oats and Belgian milk chocolate chunks, butter and Demerara sugar.

  • Suitable for vegetarians
  • 80 g
  • 60 PCS C/S · 150 C/S PAL
  • Baking 160 °C · 10-12'
  • Ready to bake

Occasion

Breakfast, coffee & tea time, in-between sweet(s)

The story behind

The Flapjack is a traditional English oat bar, commonly made from oats, butter and brown Demerara sugar. The sultana raisin is a type of white, seedless grape: softer and sweeter than other varieties. It is regarded as the ideal break as it is high in energy and a great source of fibres.

Tips & tricks

  • Cut into 2, 3 or even 4 pieces before baking and serve as giveaway with coffee or hot cocoa.
  • Stick on wooden skewer and dip into chocolate or fruit sauce.
  • Roll out unbaked with a rolling pin until very thin (1 mm). Bake between 2 silicon pads for thin, crispy cookies.
  • Put leftovers in kitchen blender to obtain crunchy crumble for decorating dessert plates or ice creams.