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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

Butter the baking tray.


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


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.


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


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.