Approx cost: €4.50
Approx calories (per 100g): ~550
Approx preparation and baking time: 5 hours
I tried “Gü Millionaire’s Flapjacks” a while ago and remember being bowled over by how good they were – definitely worth a try if you can get them, but anyway, this is supposed to be about making them yourself. This recipe is a whole load of fun to make, and surprisingly simple and you end up at the end with a whole giant tray of these things to do whatever you want with. Great for sharing with friends, or just stashing in a tin and keeping for yourself. Some tips to bear in mind:
1) Chocolate is quite a dominant flavour on these, so pick one which has a good taste – something you don’t mind eating on its own.
2) The boiling of the condensed milk which actually create Dulce de Leche, or “Confiture de Lait”. Many people keep this around to eat on bread, or serve with fruit or ice-cream, so it makes an awesome dessert too
3) Don’t heat the chocolate too fast – I know many people say you should use a water-bath, I never do. I find melting the chocolate gently over a low heat and stirring constantly is sufficient. Unfortunately, I’d just been using the stove to boil the caramel so the chocolate ended up being a paste. If you can do this, it’s still usable, although you may want to add a bit of cream to loosen it up a bit.
- 350-400g Rolled Oats
– 100g Butter
– 180g Sugar
– 2tbsps Honey
– 2tbsps Golden Syrup (Replace with honey if not available)
– 400g Sweet Condensed Milk in a can
– 50g Butter
– 3tbsps Cream
– 300g Milk Chocolate (or Plain depending on taste) with a good taste
– 25g Butter
- By far the longest part in the process of making these awesome things is the creating of the Dulce de Leche so you have to get that under way first. Take your can of condensed milk and stick at least 2 holes in the top. I tend to go for 3-4. The wholes shouldn’t be too large – just the kind of size as if you’d stabbed the tin with a knife-tip and twisted it gently. Place the tin inside a pan (which is taller than the tin) and fill the pan with water until just below the top of the tin. Bring to the boil and boil for about 4 hours. Keep uncovered – you’ll need to keep topping up the water level in the pan every 30 minutes or so.
- About an hour before the Dulce de Leche is ready, you can start preparing the flapjacks. Take a baking tray and pour the oats into the tray to ensure you have a good even covering over the tray. You should have a layer of about 1cm over the whole tray. Set aside for a moment and place another pan on the stove. Add in the sugar, butter, honey and syrup and cook gently, stirring all the time, until the butter has melted. Pour the oats into the pan with the butter/sugar mix and stir well until the oats are well coated with the butter.
- Grease the baking tray with a little butter, and then transfer the oats/butter mix into the tray and press down firmly so the top is smooth and evenly covers the tray. Place into a pre-heated oven at around 160 degrees Celsius for about 20-25 minutes, or until starting to turn golden brown on top. Remove from the oven and set aside to cool.
- Once the Dulce de Leche is ready, allow to cool for a few minutes so the tin can be handled, and then open up and scoop out the contents into a pan, with the butter and cream. Heat gently, stirring constantly until everything has melted down and mixed together and then raise the heat a little, still stirring, so the mixture starts to bubble. Pour on top of the flapjacks in the tin and spread to cover the top.
- Allow to cool for 20 minutes or so and then break the chocolate into chunks in a pan, add the butter and heat very gently, stirring constantly, until the chocolate has completely melted.
- Pour over the caramel and spread to cover. Allow to set for around 20 minutes in a cool place before cutting into piece. Personally I like to cut into small pieces which are around 2 bites each – each one is very rich so you don’t need much to satisfy any sweet cravings. Store in a cool place in a tin and enjoy!