Apple and sultana flapjacks with yogurt and white chocolate topping recipe
Apple and sultana flapjacks with yogurt and white chocolate topping recipe from yogagran |
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Ingredients1 x batch of basic flapjack recipe (separate recipe)60g dried apple (chopped finely) 50g sultanas 200g white chocolate 100ml natural yoghurt |
Handy HintIf you don't have the right sized tin you can use a larger baking tray. Take a piece of foil and fold it into a long thin strip. Fold it so that it sits against the edge of the flapjack in the tin. Then using a suitable size oven proof dish use it to weight down the foil and keep it in place. This little trick works with firm recipes like flapjacks and biscuit bars that aren’t going to ooze everywhere |
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Method1. When the plain flapjack has been made in the pan, stir through the chopped dried apple and the sultanas.2. Add the flapjack mixture to a lined tin (approx 20x20cm) and level. 3. Bake in the oven at 160C (fan)/180C/Gas Mark 4 for 20 minutes. 4. Remove from the oven and allow to cool fully in the tin. 5. For the topping, melt the white chocolate in a bowl, either in the microwave in short bursts or in the bowl above a pan of hot water. 6. Stir through the natural yoghurt and pour the mixture over the top of the cooled flapjack. 7. Place in the fridge for the topping to set. Cut into slices and serve. | |||||||||||||||||||
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