Easter is a time of renewal, a time of rebirthing, a time of starting anew, but also a time for chocolate. It’s a time of Easter eggs, sponges, cakes and all that Mary Berry kind of stuff. If you are anything like our beer chef Si, you may want to spice up your recipes with a good pouring of the good stuff, because beer makes everything better. Especially holidays.
Si is back with an Easter recipe that would even leave the Easter Bunny contemplating whether or not he/she (I can’t decide on its gender) should start giving out eggs made with beer instead. All you need to make these beer flapjacks is:
- 250g rolled oats
- 125g butter
- 125g muscovado sugar
- 100g Golden Syrup (ish, it’s pretty damn impossible to tell)
- 25g honey
- 200ml dark, malty beer (Celt Dark Age or Barbarians Beverage for even more depth, Brains Rev Jams or even Hop Mountain. We went for Brains Dark for a nice nutty flavour)
- 100g cooking chocolate (at least 70% cocoa)
- 8 mint leaves
First, soak the oats in beer for an hour or so.
Then melt the butter over a low heat. When it’s all gone and melted, add the sugar and stir until it’s all melted in.
Add the Golden Syrup and honey and repeat.
Add the oats and beer to the pan with the sugar syrup and mix until they are thoroughly coated.
Empty into a baking dish lined with baking paper.
Cook at gas mark 4, or 180°C, for about 15-20 minutes, or until the top begins to brown and go slightly crispy. The middle should still be chewy at this point. Take it out of the oven and allow it to cool.
Melt the chocolate either in the microwave, or in a mixing bowl resting over a pan of boiling water. Si tends to shove a chopstick between the pan and the bowl to allow the steam to escape.
When melted, stir in the chopped mint leaves, and spread over the flapjack. Cover with cling film and pop in the fridge for an hour or so to solidify the chocolate.
It should make about 16 flapjacks, but that’s all dependent on how big you cut them!