A few weeks ago I was sent some new Soreen Squidgy Mini Cakes to try. Now I have to admit I do like Soreen Malt Loaf covered with butter, it is just delicious. Chewy and fruity and mmmm!
Anyway, the mini cakes comes in two flavours: chocolate and toffee and are great for snacking on and for the kids lunch boxes. And no butter required, so got to be a little bit less fattening than my way of eating Soreen malt loaf lol
I had a few of the toffee cakes left in my cupboard, and I thought I would add them to a flapjack recipe to make some extra yummy flapjacks. Previously I made some Soreen malt loaf chocolate brownies with turned out very nice indeed. I also added a grated apple to the recipe to keep it moist, and the flapjacks turned out lovely; they tasted and smelt yummy.
Here is how I made these Toffee Apple Soreen Flapjacks
- 250g butter
- 450g golden syrup
- 350g porridge oats
- 4 x Soreen Toffee Squidgy Cake Minis
- 1 apple, grated
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line a deep brownie tin
- Place the butter and golden syrup in a saucepan and melt gently over a medium heat
- Meanwhile place the Soreen Squidys in a food processor and blitz to make rough crumbs
- Pour over the oats, add the grated apple and the Sorren crumbs and mix well
- pour into the prepared tin
- Bake for 15-20 minutes until just golden brown
- remove from the oven and score the flapjack squares with a sharp knife while hot
- Now leave to cool completely, then cut the squares properly and remove from the tin to eat
- Keep in an airtight tub/tin for a few days
A great way for using up leftovers!
I was sent some Soreen Squidgy Mini Cakes for the purpose of a review. It was my choice to make them into a recipe.