Chocolate Flapjacks
Introduction
This extremely simple recipe can be made the night before you need it and will also keep very well if stored in an airtight container.
Makes one 33 x 22cm rectangle, which can be cut into 12-15 pieces as desired
Easy
Ingredients
| 525g | unsalted butter |
| 525g | light brown sugar |
| 4½ tbsp | golden syrup |
| 675g | rolled oats |
| 9 tbsp | cocoa powder |
Essential kit
You will need a 33 x 22cm baking tray.
Instructions
Grease and line a 33 x 22cm baking tray. Preheat the oven to 150°C/130° (fan)/300F°/gas mark 2.
Melt the butter, sugar and golden syrup together in a pan over a gentle heat. Remove from the heat and fold in the oats and cocoa powder. Carefully pour the mixture into the tin and even the surface.
Bake in the centre of the oven for approximately 40 minutes, until bubbles have formed on the surface. Remove from the oven and allow to cool in the tray. Cover with a tea towel and leave to set fully overnight.
When you are ready to serve, cut into the desired number of squares.
