Flapjacks

INGREDIENTS

• 150 g margarine
• 75 g raw cane sugar
• 75 g apple syrup or sugar beet syrup
• 1 pinch of sea salt
• 1 sachet Bourbon vanilla sugar
• 125 g oat flakes, regular rolled
• 125 g oat flakes, baby rolled
• greaseproof paper
• aluminium foil
• 100 g Deziria 70% Dark Chocolate

Preparation

Put the margarine, sugar, syrup and salt into a pan and gently heat until melted. Stir in the oats. Turn into a shallow 20 cm square tin (greaseproof paper!), level and press the mixture firmly with the back of a spoon. Fold some aluminium foil und press against the mass.

Bake for 20 - 25 minutes (preheated 180 °C/ 160 ̊C fan oven) until golden. Cool for 10 minutes. Then mark into 15 pieces. Cool completely before cutting with a sharp knife.

Take 75 g of the dark chocolate and chop coarsely. Melt in a bain-marie, without overheating it. Chop the remaining 25 g very finely and stir in, having removed the bowl from the bain-marie. Let it melt.

Cut a triangle out of greaseproof paper to a paper cone, fold up at the upper edge and fill in the chocolate. Cut off the top and sprinkle over the flapjacks.

Could be kept up in an airtight container.