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INGREDIENTS

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Imperial
Flapjacks:
  • 1 packet SASKO FLAPJACK MIX
  • 30 ml Vegetable oil
  • 550 ml Milk
  • 2 Extra-large eggs
  • Vegetable oil for frying
To assemble:
  • 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
To assemble:
  • 8.82 oz Mascarpone cheese
  • 14.1 oz Strawberries (washed and halved)
  • Handful of fresh mint
  • 40 Toothpicks
  • 4.23 oz Honey

METHOD

  1. Mix the flapjack batter as per the instructions on the Quick Treats Flapjack Mix packet.
  2. Pour a little oil into a non-stick frying pan and, once hot, use a teaspoon to pour in small
  3. Turn half way through the frying process and fry until golden brown.
  4. Repeat until the batter is finished (makes approximately 100-120 mini flapjacks.)
  5. 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.
  6. Repeat.
  7. Just before serving drizzle the homey over the flapjacks.

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