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Chocolate & Cherry Apron Flapjack

Chocolate & Cherry Apron Flapjack

Does the world need another flapjack recipe? 

Heck yeah.

And this one's made with chocolate & cherry 


200g butter, (I use NutriBlock cos I'm dairy free)

275g golden syrup

450g oats, jumbo are more toothsome

150g dried cherries, (not glace..)

100g dark chocolate, cut into rough chunks

30g cocoa

1/2 tsp aniseeds

pinch of salt

1 tsp vanilla paste


Grab your Bird apron and preheat your oven to 170c. Line a standard size brownie tin with parchment paper.

Over a medium heat, melt the butter, vanilla paste, salt, aniseed & syrup together in a large pan.

Combine the remaining dry ingredients in a separate bowl. Snip the cherries if you wish.

Add the dry ingredients to the butter mix and stir really well to combine - ensure every last oat flake is coated. 

Tip the dough into your prepared tin and smooth into the edges. Bake for 15 - 20 minutes until firm - I like to cover the tin with a sheet of bako-glide, (or foil or parchment) to prevent the surface dried fruit from scorching. 

Allow to cool in the tin before digging in.

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