So called because the festive season calls for an added layer of luxury in terms of ingredients, and I CBA to melt two different types of chocolate to decorate them at any other time of the year 😉 Beware, these flapjacks are addictive and FULL OF CALORIES! But that’s why they taste so good 😉
For 12-16 bars you need
(sorry can only remember this recipe in imperial measurements!)
2 tbsp golden syrup
10oz rolled oats (not cheap ones, proper scottish decent ones but not jumbo ones)
1/4 cup sultanas
1/4 glace cherries
100g each milk and white chocolate, melted
Begin by placing everything apart from the oats and chocolate in a large pan and letting the butter melt. Meanwhile, line a swiss roll tin with baking paper. Once the butter et al is melted, add the oats and mix well. Press into the lined tin and bake in a moderate (180 degree) oven for 15-20 mins until bubbling and golden brown. Take care not to overbake or the edges and sides will become brittle and too crunchy when it’s cooled.
Remove from the oven once cooked and leave to cool for 30 mins or so before sliding out of the tin. Leave on the baking paper to cool totally. Drizzle/spread over the melted chocolate in any pattern you like and then cut into bars once the chocolate has set. Deeeelishous!!!