Soreen Squidgy Toffee & Apple Flapjacks


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

Toffee Apple Soreen Flapjacks
Cook time
Total time
Serves: 16
  • 250g butter
  • 450g golden syrup
  • 350g porridge oats
  • 4 x Soreen Toffee Squidgy Cake Minis
  • 1 apple, grated
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line a deep brownie tin
  3. Place the butter and golden syrup in a saucepan and melt gently over a medium heat
  4. Meanwhile place the Soreen Squidys in a food processor and blitz to make rough crumbs
  5. Pour over the oats, add the grated apple and the Sorren crumbs and mix well
  6. pour into the prepared tin
  7. Bake for 15-20 minutes until just golden brown
  8. remove from the oven and score the flapjack squares with a sharp knife while hot
  9. Now leave to cool completely, then cut the squares properly and remove from the tin to eat
  10. 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.

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