This chocolate flapjack recipe from Josh Eggleton makes around 60 petit fours. These nutty flapjacks make a delicious treat to give out at a large gathering or party.
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
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
Get in touch
Please sign in or register to send a comment to Great British Chefs.