Guinness Flapjacks

Seeing as it’s St Patrick’s Day tomorrow I thought I’d rack my brains and come up with something Irish themed for this week’s #FlapjackFriday recipe. And yes I could have gone down the green route (matcha, spinach, kiwi, avocado) but hey that seemed too obvious, and this girl does not DO obvious! And so I came up with Guinness flapjacks.

Guinness contains the same antioxidants as those found in red wine and chocolate (the good stuff basically), so I’ve combined it with raw cacao powder and white chocolate to create my own flapjack version of a pint of the good stuff.

What’s In Guinness Flapjacks?

300g Oats
150ml Guinness
150g White Chocolate
100ml Honey
100g Unsalted Butter
1 tbsp Cacao Powder
1tsp Charcoal Powder

How Do I Make Guinness Flapjacks?

Melt the butter in a saucepan with the honey and Guinness.

Remove from the hob and stir in the cacao and charcoal powder until well combined.

Mix in the oats until they are completely coated in the black liquid.

Spoon into 6 holes of a greased loose-bottomed muffin tin making sure to push the mixture down with either a spoon or your fingers to ensure the surface is flat.

Bake at 160ºC for 20 minutes and then remove from the oven and leave to cool in the tin.

While the flapjacks are cooling, melt the white chocolate in a bowl over a saucepan of boiling water.

Pour the white chocolate over the Guinness flapjacks while they are still in the tin, making sure it reaches out to the edges and that it’s thick enough to hide the black underneath.

Put the tin in the fridge for about 10 minutes to set the chocolate.

Serve ice cold in a glass.