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Milk chocolate and hazelnut flapjack

PT40M

Ingredients

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Metric

Imperial

  • 455g of butter
  • 455g of brown sugar
  • 680g of oats
  • 140g of golden syrup
  • 125g of hazelnuts, chopped
  • 250g of milk chocolate
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Method

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1
Put the butter, sugar and golden syrup together in a pan and cook on a low heat. Meanwhile, melt the chocolate in a bain marie
  • 455g of butter
  • 455g of brown sugar
  • 140g of golden syrup
  • 250g of milk chocolate
2
Add the oats, melted chocolate and hazelnuts and mix in well
3
Pour the mix into a baking tray and then put in the oven at 180°C/gas mark 4. Heat through for 20 minutes and then put in the fridge to chill. Once set, cut up into small pieces and serve as a petit four
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Milk chocolate and hazelnut flapjack

 
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