Another totally made up recipe which actually turned out yummy.
I’ve tried to come up with a Diwali Indo flapjack twist! Using traditional ingredients such as cashews, gram flour, butter and sugar with a oaty nutty twist by adding in peanut butter, golden syrup and hazelnuts.
Not to forget a nice thick layer of white chocolate!
150g Ground Cashews
50g Ground Hazelnuts
70g Gram Flour ( Besam Flour)
125g Golden Syrup
100g Chunky Peanut butter
140g Brown raw sugar
300g White Chocolate cake covering
Sprinkles or decorations
Add oats, cashews, hazelnuts and gram flour to a bowl
Add honey, golden syrup, butter, sugar and peanut butter into a pan.
Melt over medium heat until all combined.
Pour the heat butter mixture into the dry mixture
Stir until mixed well.
Press down into a lined baking tray and bake for 25 minutes at 170c
Allow to cool slightly and start to melt the white chocolate.
Spread the white chocolate over the base
Add some sprinkles or decorations
Allow to completely cool and set.
Slice into smaller pieces