Oat flapjacks
Prep time: 10 mins | Cook time: 15 mins | Makes 18 flapjack triangles
You can also add dried fruit such as apricots or sultanas to your flapjack mixture, or dip your squares into melted chocolate!
Ingredients
- 80g light soft brown sugar
- 180g butter, plus extra for greasing
- 150g golden syrup
- 335g oats
- 50g white chocolate
- 50g dark chocolate
Method
- Preheat oven to 180ºC/350ºF/Gas 4. Line and grease a 25cm (2.5cm deep) baking tin with baking paper. Cut the paper slightly larger than the tin so that it overlaps the edges – this will make the flapjacks easier to lift out of the tin once they’re cooked.
- Put the sugar, butter and golden syrup into a pan. Heat over a low heat until the butter has melted and the sugar has dissolved. Stir often with a wooden spoon. Turn up the heat and bring the mixture to the boil. Turn off the heat immediately.
- Add the oats and stir until they’re coated with the sticky syrup mixture.
- Tip the flapjack mixture into the prepared baking tin and spread evenly to the edges, using the back of a spoon or a spatula. Smooth the top.
- Cook the flapjacks in the oven for 10-15 mins, or until golden.
- Leave the flapjacks to cool for a few minutes.
- Cut into 9 squares and then in half to make 18 triangles.
- Melt 50g each white and dark chocolate in separate bowls.
- Dip 3 flapjack triangles half into the white chocolate and set aside on baking paper, then dip 3 flapjack triangles half into the dark chocolate and set aside on baking paper.
- Use a teaspoon to drizzle the remaining white chocolate over 4 flapjack triangles and a separate teaspoon to drizzle the remaining dark chocolate over 4 flapjack triangles. Set aside on paper until set.
- You will end up with 3 half-dipped white triangles, 3 half-dipped dark triangles, 4 white drizzled triangles, 4 dark drizzled triangles and 4 plain triangles.
- Store in an airtight container.
