Method:Preheat the oven to 180 degrees celsius. Melt the butter, sugar and golden syrup in a pot over a low heat. Once melted, take off the heat and pour into a bowl. Then add the oats and flour and stir thoroughly. Place a baking sheet onto a tray, and pour the flapjack mixture in, flattening with a spoon. *Note do not make them too thin (about half an inch.) Bake for 20 minutes until golden.
Leave to cool and cut into squares.
**Tip: if you are a chocolate lover, you can melt some chocolate and drizzle on top of the flapjacks.
Melt butter and mars bars over a low heat until fully combined. Place the rice krispies in a bowl and add in the mars bar mix. Line a square tin with parchment paper and add the mars bar mix. Flatten with a spoon then put in the freezer for 20 mins. Meanwhile melt the white chocolate. After 20 mins, take out the mars bar tin and pour the white chocolate over, spreading evenly. Add the M&Ms. Leave in the fridge until hard. Once the chocolate has hardened, take the mars bar mix out of the tray, slice into squares and serve.
Beat the butter and sugar together until creamy. Then beat in the eggs. Finally sieve the flour in and mix thoroughly until there are no lumps. Place in a small square/rectangular tray (8×8/9×9) with parchment paper. Bake for approximately 20 minutes at 180 °C.
Once baked, take out of the tray and leave to cool. In the meantime, squeeze the juice from 2-3 lemons into a bowl and add in 3 tablespoons of caster sugar. Mix together. Poke holes in the cake and pour the sugar/lemon juice mix over the cake. This will seep into the cake making it very moist. Finally, mix some icing sugar and lemon juice together to make a thick icing (note you will only need a small bit of lemon juice.) Spread the icing on top of the cake. Use a knife to do this, constantly dipping the knife into water (this will help it spread easier.)
Leave the icing to dry, then slice into even square shapes and serve.
To make the caramel, add 245g granulated sugar to a pot and stir consistently over a high heat. Once the sugar turns to chunks, it will melt to form a light brown liquid. Once the sugar is a liquid, add in 90g of butter. Stir for about 2 mins until it combines. Then add in 125ml of double cream and a 1/4 tsp of vanilla slowly to the mixture. Allow to boil for 1 minute. Then take off the heat and allow to cool.
To make the brownies, melt the dark chocolate in a bowl over boiling water. Then melt in the butter. Separately whisk the eggs and sugar together. After the chocolate/butter mix has cooled slightly, add eggs and sugar mix and beat. Finally sieve in the plain flour. Place the brownies into your tray and spread evenly. Then add in the half of the caramel and swirl through with a knife.
Bake at 180°C for about 25 mins.
Once the brownies have completely cooled, chop into even squares and play on to your serving tray. Drizzle the remaining caramel over the brownies, sprinkle with sea salt on top and serve. (as per below)
Melt the dark chocolate in a bowl over boiling water. Then melt in the butter. Separately whisk the eggs and sugar together. After the chocolate/butter mix has cooled slightly, add eggs and sugar mix and beat. Finally sieve in the plain flour. Chop the chocolate into chunks and add them in.
Recently I made this delicious Lemon Polenta Cake by Nigella Lawson. This recipe is so easy to follow and the creates the most delicious, moist cake – perfect for Summer! For a fully Gluten-Free option, make sure you are using gluten-free baking powder.
Whilst being off sweet things for lent, I have been trying to find a healthy alternative to sweets/cakes and chocolate covered dates are my absolute favourite! Filled with coconut almond butter and sprinkled with sea salt, these treats are to die for!