Brunch Flapjack Stacks
Every morsel is a journey back to simpler food.
25 mins 
Makes approx. 30 - 40 stacks 
INGREDIENTS
Metric
Imperial
Flapjacks:
- 1 packet SASKO FLAPJACK MIX
- 30 ml Vegetable oil
- 550 ml Milk
- 2 Extra-large eggs
- Vegetable oil for frying
- 250 g Mascarpone cheese
- 400 g Strawberries (washed and halved)
- Handful of fresh mint
- 40 Toothpicks
- 125 ml Honey
Flapjacks:
- 1 packet SASKO FLAPJACK MIX
- 1.01 oz Vegetable oil
- 18.6 oz Milk
- 2 Extra-large eggs
- Vegetable oil for frying
- 8.82 oz Mascarpone cheese
- 14.1 oz Strawberries (washed and halved)
- Handful of fresh mint
- 40 Toothpicks
- 4.23 oz Honey
METHOD
- Mix the flapjack batter as per the instructions on the Quick Treats Flapjack Mix packet.
- Pour a little oil into a non-stick frying pan and, once hot, use a teaspoon to pour in small
- Turn half way through the frying process and fry until golden brown.
- Repeat until the batter is finished (makes approximately 100-120 mini flapjacks.)
- Allow to cool before assembling: spread a little mascarpone onto 2/3 of the total number of flapjacks and layer them in threes with the bottom 2 flapjacks covered in mascarpone and the top one without, then top each stack with half a strawberry and a mint leaf and skewer with a toothpick.
- Repeat.
- Just before serving drizzle the homey over the flapjacks.
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