![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2024\/07\/c3.png\")
<\/p>\n
Two soft cookies sandwiched with a delicious filling.<\/p>\n
Serves: 20<\/p>\n
Level: medium<\/p>\n
Prep Time: 15 minutes<\/p>\n
Cook Time: 8 minutes<\/p>\n
Ingredients:<\/strong><\/p>\n * 18ml (1 tbsp) Camp Coffee For the coffee icing:<\/strong><\/p>\n * 30ml (2 tbsp) Camp Coffee Method:<\/strong><\/p>\n * Pre-heat the oven to 180\u1d52C\/350\u1d52F\/Gas Mark 4. \/\/\/\/<\/p>\n CAMP COFFEE MOCHA FLAPJACKS<\/strong><\/p>\n Serves: 16<\/p>\n Prep: 10 minutes<\/p>\n Cook: 15 minutes<\/p>\n Makes 16<\/p>\n Ingredients:<\/p>\n * 250g oats For the icing:<\/p>\n * 25g icing sugar Method:<\/strong><\/p>\n * Preheat the oven to 200oC, gas mark 6. Grease and line a20cmsquare tin. Cooks tip<\/strong><\/p>\n * Store in an airtight jar for 3-4 days.<\/p>\n","protected":false},"excerpt":{"rendered":" CAMP COFFEE RECIPES! CAMP COFFEE MOCHA WHOOPIE PIES & CAMP COFFEE MOCHA FLAPJACKS … CAMP COFFEE MOCHA WHOOPIE PIES Two soft cookies sandwiched with a delicious filling. Serves: 20 Level: medium Prep Time: 15 minutes Cook Time: 8 minutes Ingredients: * 18ml (1 tbsp) Camp Coffee * 125g (4\u00bdoz) butter * 150g (5\u00bdoz) chocolate, minimum […]<\/p>\n","protected":false},"author":5,"featured_media":684089,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-684079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/684079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=684079"}],"version-history":[{"count":0,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/684079\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/684089"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=684079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=684079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=684079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n* 125g (4\u00bdoz) butter
\n* 150g (5\u00bdoz) chocolate, minimum 70% cocoa solids
\n* 225g (8oz) sugar
\n* 3 free-range eggs
\n* 250g (9oz) flour
\n* 25g (1oz) cocoa powder
\n* \u00bd tsp baking powder<\/p>\n
\n* 150g (6oz) butter, softened
\n* 275g (10oz) icing sugar, sifted
\n* Icing sugar, to serve<\/p>\n![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2024\/07\/c6.png\")
<\/p>\n
\n* Line 2-3 baking trays with greaseproof paper.
\n* Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
\n* Whisk the sugar, eggs and Camp Coffee together in a separate bowl then fold in the chocolate mixture.
\n* Sift the flour, cocoa and baking powder together then fold into the chocolate and egg mixture.
\n* Place heaped teaspoons of the mixture onto the baking trays(the mixture should make 40 biscuits at 25g each) and bake in the ovenfor6-8 minutes.
\n* Remove from the oven and set the biscuits aside on a cooling rack. * Prepare the filling by beating the butter in a bowl until pale and creamy. Add the Camp Coffee and gradually add the icing sugar until the mixture is light and fluffy. Spread a rounded teaspoon of the creamy filling on the flat side and sandwich together with another.
\n* Dust with icing sugar to serve.<\/p>\n![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2024\/07\/c5.png\")
<\/p>\n
\n* 125g butter, softened
\n* 125g light brown soft sugar
\n* 3 tbsp golden syrup
\n* 1\u00bd tbsp Camp Coffee<\/p>\n
\n* 2 tsp Camp Coffee<\/p>\n
\n* Place the flapjack ingredients in a food processor and pulse until blended but the oats still hold their shape.
\n* Press into the prepared tin, smooth the surface and bake for15minutes. Allow to cool slightly before cutting into 16 squares, still in the tin. Allow to cool completely.
\n* For the icing, blend the icing sugar with the Camp to give a smooth thick icing that will hold its shape when drizzled.
\n* Drizzle the icing over the flapjacks and serve.<\/p>\n