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If you need to sass up your quick recipes and add superb indulgence to your tasty treats, our seed mixes are the perfect ingredients – either in the mix or, like this sensational idea, scattered on top.
Makes 12 to 18 slices (depending on the size you choose to cut them).
Heat the oven to 200C/180C fan. Gently melt the butter and stir in the sugar and golden syrup. Remove from the heat and stir in the jumbo oats.
Line a 20cm x 20cm baking tin with parchment. Add the mixture and press in firmly to all corners with the back of a wooden spoon. Bake for around 15 minutes until golden brown.
Cool the flapjack down, then chill in the fridge for 30 minutes or so while you melt your dark chocolate. Remove from the fridge and pour the chocolate over. Spread evenly over the top of the flapjack. Sprinkle your Choccy Ginger seeds over the top and refrigerate for an hour.
Remove from the fridge and cut carefully into slices. See how long you can make them last, but they will keep well for up to a week in a tin or airtight container.
NB: You can replace our Choccy Ginger Seeds for our Choccy Apricot Seeds if you prefer – yum!