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Chocolate Drizzled Flapjacks






INGREDIENTS

225g butter - I used unsalted

225g sugar - I used caster, but brown or Demerara would be nice

75g golden syrup

225g oats

40g dark or milk chocolate - I used a mixture of leftover Easter eggs

Parchment paper

30x23cm tin (approximately)

METHOD


Preheat the oven to 160 degrees conventional 150 degrees fan


Melt the butter, sugar and golden syrup in a large pan until clear and just about to bubble. Pour in the oats and coat thoroughly. Line the tin with parchment and tip in the flapjack mixture. Spread out evenly and bake for 30-35 minutes of until golden but not burnt.

Carefully remove from the oven and allow to cook for 15 minutes. Melt the chocolate in a bowl over simmering water. Using a spoon drizzle the chocolate on the flapjacks. Let it set slightly before slicing. I put mine in the fridge to fully set.


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