There were quite a few guests at Amanda’s wedding reception anxious to obtain the recipe for the delicious Chocolate Brownies and Flap Jacks made by Lisa, who has kindly supplied us with the recipes for the magazine. Happy cooking!
Flap Jacks
200g Butter
200g Sugar
2 tablespoons Golden Syrup
350g Rolled Porridge Oats
1. Pre-heat oven to 150 degrees
2. Melt the butter, sugar and golden syrup together until butter is melted and sugar dissolved
3. Pour mixture over oats and mix until completely coated
4. Place mixture into a well greased and floured 22cm square tin
5. Cook for 30-35 minutes until golden
6. Allow to cool prior to cutting but placing in the fridge beforehand is not a good idea!
To make flap jacks more interesting, you can add nuts, cherries, choc chips or raisins prior to cooking!
Chocolate Brownies
200g Butter
350g Dark Chocolate
3 Eggs
250g Muscovado Sugar
150g Self Raising Flour
1. Pre-heat oven to 170 degrees
2. Melt the chocolate and butter together
3. Whisk the eggs and sugar together until pale and creamy - approx. 2-3 minutes
4. Fold in the melted chocolate/butter mixture
5. Sieve the flour and fold into the chocolate mixture
6. Grease and line a 22cm square tin. Cook the Brownies for 40-45 minutes until set.
The top should be cracked when ready. Allow to cool completely until turning out and cutting. Some time in the fridge beforehand does help!
