We've given our popular Nutella Flapjack Sandwich recipe an Easter makeover with these mini versions, topped with a Nutella Ganache swirl, and finished with a chocolate egg.
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Ingredients
For the Flapjack:
- 125g butter
- 125g soft light brown sugar
- 4 generous tbsp golden syrup
- 300g rolled oats
- 150g Nutella
For the Ganache
- 50ml double cream
- 50g Nutella
- 50g milk chocolate - chopped into small pieces
For Decoration
- 20 mini chocolate eggs
Directions
- Preheat the oven to 150 C/130 Fan/Gas 2.
- Place the butter, sugar and golden syrup into a large pan. Stirring continuously, melt the ingredients over a low heat until the sugar is dissolved. Remove from the heat.
- Tip in the oats, stir to fully incorporate.
- Add 1 measured tablespoon of mixture to each hole of a 20 hole mini cheesecake pan.
- Using the back of a small teaspoon, pack the mixture down.
- Spoon 1 generous teaspoon of Nutella onto the centre of the flapjack.
- Top with another tablespoon of flapjack mixture - very gently pack down, trying not to disturb the Nutella underneath too much.
- Place in the oven and bake for 20 - 25 minutes, until the flapjack is just beginning to brown.
- Remove from the oven, leave to cool completely in the tin.
- Once cooled, carefully remove the flapjacks by pushing up from the bottom of the pan. Transfer to a wire rack.
- Make the ganache by placing the cream and Nutella in a pan - gently heating until the Nutella has melted and fully incorporated with the cream. Tip in the chopped chocolate, continuously stirring until the chocolate is fully melted and the mixture becomes glossy.
- Leave to cool until the mixture takes on a consistency thick enough to hold its shape when piped.
- Spoon the ganache into a piping bag fitted with a star nozzle. Pipe a small swirl into the centre of each flapjack, finish with a mini chocolate egg.
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