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Chocolate Flapjacks

Yields20 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Family baking - delicious to bake and eat with all the family. Taken from "Unwrapped - Green and Black's Chocolate Recipes" copyright Kyle Cathie Ltd.

 350 g unsalted butter
 3 tbsp golden syrup
 175 g light soft brown sugar
 175 g light muscovado sugar
 450 g rolled or porridge oats
 6 tbsp Green and Black's cocoa powder
1

Butter the baking tray.

2

Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa.

3

Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist.

4

Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray.

5

Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oats. Equally tasty is 1 tablespoon of sesame seeds, but you will also need a handful of extra oats because the seeds will make the flapjacks oily.