Juliet Sear's storecupboard-cereals flapjack
Juliet has a family-friendly recipe that puts a spin on the classic flapjack - you can even raid the storecupboard to use all those cereals hiding away!
She'll also show us how to make them that bit more special by turning them into super-tasty millionaire's flapjacks.
Storecupboard-cereals flapjack
Makes approximately: 16 squares
Ingredients
75g oats75g cornflakes75g crispies150g butter90g sugar75g golden syrup, maple syrup or honey
If making into millionaires, see below:
Caramel
1x 397g tin of condensed milk160 unsalted butter160 light brown muscovado sugar50g golden syrup
Sea salt ½ tsp
Chocolate topping
350g dark chocolate chips or broken chocolate50g butter 80g white chocolate chips or broken chocolate (optional)
Method
1. Preheat the oven to 180C
2. Grease and line a 9inch tin
3. Combine the oats and cereals in a bowl and mix through to distribute everything
4. In a non stick pan large enough to tip the cereals into, gently heat the butter, sugar and syrup together on low-medium heat until all the granules of sugar have dissolved and you have a warm and smooth mix
5. Tip in the cereals and use a wooden spoon or spatula to fold through so that all the cereals are completely coated in the sugar mix
6. Pour into the tin and use a non stick spatula to really press this down into the tin to flatten and pack down into the tin
7. Bake for 10-12 mins until a little golden and bubbly. Leave to cool in the tin completely. Cut into squares, these will last well for a couple of weeks if well wrapped.
Millionaire's flapjack
If you want to take these to the next level, you can turn them into a delicious millionaire's flapjack by doing the following:1. Make the caramel by heating the condensed milk, butter, sugar and golden syrup in a medium non stick saucepan, very gently on low to start with, stirring often and ensuring that all of the sugar granules are dissolved completely and the mix is smooth. Then bring to a simmer on a low-medium heat for about 5 to 6 mins or until thickened and a little darker in colour. Take off the heat and stir until the bubbles are less vigorously boiling.
2. Pour all over the biscuit base, level off and allow to cool and set completely
3. To make the chocolate topping, melt the chocolate and butter in the microwave for 30 second blasts, stirring until smooth or do this in a bain marie. If you want to make the top a swirly white and dark mix, then also melt the white chocolate too.
4. Pour it over the set caramel, level off and bang the tin on the surface to flatten
5. If using white chocolate, spoon over splodges and then drag through with a knife or cocktail stick to create a lovely marble pattern. Leave to set at room temperature or if placing in the fridge to set, remove and allow to come to room temperature before slicing, then cut into squares or bite size pieces.