I wanted to do another Easter flapjack recipe this year as my Hot Cross version was popular last year. This year I decided to use my favourite Easter chocolates Mini eggs!
It has mini eggs in with the oats and some extra ones on the top for decoration and it is a really delicious Easter bake.
I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!
This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.
To start pre-heat the oven to 170°C (150°C fan), then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Leave to cool slightly before you add it to the oats.
Weigh the porridge oats and 300g of the mini eggs into a large bowl.
Then add the melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then sprinkle on the remaining mini eggs and press down slightly.
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Mini Egg Flapjack
Sarah’s Servings:16
Sarah’s skill: Easy
Baking time: 20 minutes
INGREDIENTS
225g unsalted butter
180g caster sugar
150g condensed milk
65g golden syrup
375g porridge oats
370g mini eggs, roughly chopped
METHOD
Pre-heat the oven to 170°C (150°C fan).
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Leave to cool slightly before you add it to the oats.
Weigh the porridge oats and 300g of the mini eggs into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then sprinkle on the remaining mini eggs and press down slightly.
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
EQUIPMENT USED
SARAH’S EXTRA SLICE
Do not bake for more than 20 minutes.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.