These chocolate paw print flapjacks are a creative twist on a traditional recipe, perfect for a wet day. They are made in a cupcake tin, giving each flapjack a crunchy exterior and a chewy core. This recipe from the flapjack chapter of the book #QuinntessentialBaking can easily be made vegan by replacing butter with dairy-free spread. Optional additions like orange and lemon zest enhance the flavor, and golden syrup can replace marmalade for those who prefer it.
