Even though everyone loves Flapjack, there is still a debate over how the texture should be. Should it be soft and buttery or crisp and crunchy? Our recipe creates a beautiful crisp exterior with a soft and chewy interior, dip this in melted milk chocolate and you have the perfect flapjack. Perfect for packed lunches or an afternoon treat.
My Tip – If you want to create more a dessert, warm a portion up and drizzle with Toffee Sauce or Custard to create a dessert worthy of following any Sunday Dinner.
Shelf Life – It will last 7 days at room temperature in an airtight container. It can be frozen for up to 1 month, make sure to defrost at room temperature, it is best frozen in portions and wrapped to avoid freezer burn.
White Chocolate Sugar, Cocoa Butter, Whole Cows' Milk Powder, Whey Powder (Cows' Milk), Skimmed Cows' Milk Powder, Emulsifiers: Soya lecithin, Polyglycerol Polyricinoleate; Butterfat (Cows' Milk), Vanilla Extract),
Wholegrain Scottish Oat Flakes (100%).
Cane Sugar (100%)
Butter Vegetable Oils in Varying Proportions (Rapeseed,Palm), Butter (22%), Water, Buttermilk (8%), Sea Salt (1.2%),Emulsifier (Sunflower Lecithin), Natural Flavourings (contains Milk), Acid (Lactic Acid), Preservative (Potassium Sorbate), Colour (Carotene), Vitamins (A and D)
Golden Syrup Partially Inverted Refiners Syrup
Milk Chocolate Sugar, Cocoa Butter, Cocoa Mass, Whole Cows' Milk Powder, Whey Powder (Cows' Milk), Emulsifiers: Soya lecithin, Polyglycerol Polyricinoleate; Vanilla Extract.
For allergy information please see ingredients in bold.
Manufactured at 30 Matherville, Skelmanthorpe, Huddersfield in a kitchen that also handles Oats, Nuts, Eggs and Sulphites.