Mini Egg Flapjacks

I can’t get enough of Mini Eggs and I can’t get enough of Flapjacks. So I thought what if I could combine the two?

My regular Flapjack recipe is one I’ve used for over 15 years and I’ve lost count of the times I’ve baked it. It’s been baked for my family, for friends, baked with both my own children and with others at work. They say simple foods and bakes are the best and these flapjacks are definitely one of those.

MINI EGG FLAPJACKS
Makes 12 pieces

Grease and line a 23cm (9″) square loose bottomed cake tin.

Pre-heat your oven to 160oC fan.

INGREDIENTS:

  • 175g unsalted butter
  • 175g soft, light brown sugar
  • 2 generous tbsp golden syrup
  • 2-3 x 80g bags Cadbury’s Mini Eggs (depending on how chocolatey you want the flapjacks!)

HOW TO MAKE THE FLAPJACKS:

  • Put the butter, sugar and golden syrup into a medium sized saucepan and heat on the hob until all is melted.
  • Allow to cool for a few minutes, then pour into a large mixing bowl.
  • Add the porridge oats and stir into the mixture.
  • Spoon the mixture into the prepared tin and level out. You can also press the flapjack mixture down with the back of a spoon or a potato masher.
  • Poke the Mini Eggs into the top of the flapjack at random intervals. Please note: the flapjacks will rise and the Mini eggs will not be visible from the top once the flapjacks are baked. You will definitely be able to taste them and to see them from a side view!
  • Leave the flapjacks to stand in the tin for 15 minutes before baking.
  • Bake in the oven for approx 25 minutes. The mixture should still have a slight “wobble” in the middle and be soft to touch. If you leave them in longer, then they will go rock hard. Unless that’s what you prefer!
  • Leave in the tin to cool down for about 10 minutes or so. Cut the flapjacks into pieces but leave in the tin until completely cool.

TOP TIPs:

  • You could use other chocolates in place of Mini Eggs in the flapjack but please remember if your chocolates have soft centres it is a good idea to put them in the freezer first so that the centres don’t completely melt into the mixture when you bake them.
  • If you have any dark or white chocolate, you could melt it and drizzle over the top of the flapjacks to make them even more extra special. I did not do this when making them as I had run out of time!

If you make these over Easter, do let me know how you get on and if you enjoyed eating your flapjacks.

Happy Baking!

Love Sam xx

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