A recipe from Primrose Bakery, these chocolate flapjacks are super easy to make. Create the night before and simply cut into slices when you're ready to share!
From the book
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.
|525g||light brown sugar|
|4½ tbsp||golden syrup|
|9 tbsp||cocoa powder|
You will need a 33 x 22cm baking tray.
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.