Chocolate Flapjacks
10 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 130 g Butter (plus extra for greasing)
- 125 g Light brown sugar
- 6 tablespoons Golden syrup
- 100 g Chocolate (dark)
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4. Grease and line an 8x10" (200x250cm) baking tin.
- Put 130 g Butter and 125 g Light brown sugar into a pan and melt over a gentle heat.
- Remove from the heat and stir in 250 g Oats and 6 tbsp Golden syrup. Mix well.
- Press the oat mixture into the tin, smoothing out. Bake for 30 minutes. It will feel soft when removed form the oven, but will harden on cooling.
- Cut into slices while warm and drizzle with 100 g Chocolate (melted).