I LOVE chocolate and I love flap jacks so when faced with the issue of what to bake for orchestra club I went with the obvious choice CHOCOLATE FLAPJACKS!!!
This recipe makes approximately 24 small flapjacks when made in a 20 cm x 30 cm baking tin.
- 250 g rolled oats (3 cups)
- 125 g butter (3/4 cups)
- 90 g golden syrup (1/4 cup)
- 90 g sugar (2/3 cups)
- 200 g chocolate/chocolate chips for the body of the flapjack
- 100 g chocolate for melting and drizzling
Prepare your tin to prevent sticking. Set your oven to 160 C fan, GM 4
In a saucepan melt your butter. Once melted add syrup and sugar
In a separate bowl measure out your oats
Add your saucepan mixture and stir until the oats have all absorbed the mixture
Wait until the mix is cooled a little before adding in your chips otherwise they’ll melt
Using a spoon place mixture into your prepared tin. Use the back of a spoon or a spatula to flatten the mixture and spread right into the corners of your tin.
Bake in the pre-heated oven for 30 minutes
When you first remove the mix it may still be soft in the centre. Don’t worry it will firm as it cools.
Allow to cool before melting the rest of your chocolate and drizzling over the top using a fork. Slice into desired size and your ready to eat!