Well Wednesdays Return with a Twist – Introducing Wicked Wednesday

Well Wednesdays are back at Stroud Resourcing, and we decided to change things up a little for 2022!

After putting our healthy snack-sharing events on hiatus for a few weeks, in line with Covid guidance, we were pleased to be able to bring Well Wednesdays back at the beginning of March. This time, however, we decided to do it a little differently.

While healthy eating is all well and good, sometimes self-care can be a little more indulgent, and sometimes a sweet treat is in order to get you through hump day. So, in future, we’ll be alternating between Well Wednesdays for healthy snacking, and Wicked Wednesdays for something a little more decadent.

The first Wicked Wednesday was catered by our resident baking guru, Eleanor, whose rich, filling chocolate flapjacks went down a storm with the team. These flapjacks make the perfect accompaniment to an afternoon tea or coffee and are a great little treat for fighting off the midweek blues. Check out Eleanor’s recipe below:

Ingredients

For the flapjacks

Light Soft Brown Sugar (125g)

Golden Syrup (100g)

Unsalted Butter (175g)

Rolled Oats / Porridge Oats (325g)

For the topping

Milk Chocolate (300g)

Method

For the flapjacks

• Line a 8"x8" baking tin and preheat the oven to 180C (350F) standard / 160C (320F) fan. Add the oats to a large bowl and set aside.
• Gently melt the butter, brown sugar, and golden syrup in a saucepan on low-medium heat until smooth and gently bubbling.
• Take off the heat and pour into the bowl with the oats. Stir until fully combined.
• Press the mixture into the lined baking tin and bake for 20-25 minutes until the edges have started to golden. (The flapjacks will still look soft, this is okay, they’ll harden as they cool!)
• Once cooked, leave to cool on a wire rack for 30 minutes before topping and decorating.

For the topping and decoration

• Melt the milk chocolate in a double boiler (or in the microwave in 20-second increments) until smooth.
• Pour the melted milk chocolate on top of the cooled flapjacks. Smooth out the chocolate to form an even layer completely covering the flapjacks.

Leave to cool in the fridge until set, then take the flapjacks out of the tin and cut them into portions. Enjoy!