About this recipe:Golden syrup, butter, sugar and oats make for these delicious, wonderfully chewy flapjacks. Combined with chocolate chunks, they are the perfect snack for any occasion.
110g light muscovado sugar
110g golden syrup
220g plain chocolate
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Method Prep:40min › Cook:15min › Ready in:55min
Cut the butter into pieces, then place in a small saucepan. Combine with the golden syrup and light muscovado sugar; heat gently until ingredients are dissolved.
Pour liquid into a measuring glass/heatproof bowl. Place in a sink of cold water, stirring well every so often; leave for 15 minutes, or until 'just warm'. Place in the freezer for a further 5-10 minutes (until cool).
Whilst liquid is cooling, fill a 9x13" tin with foil. Grease a little with butter. Cut chocolate into tiny chunks, and combine thoroughly with oats.
When liquid is no longer warm (else the chocolate will melt), pour into the oat mixture. Stir everything together until the liquid covers every oat; this may take a few minutes. Press evenly into tin.
Oven should be set at 180 C/ Gas mark 4. Check flapjacks at 13-15 minutes; the mixture should almost be bubbling, and *just* starting to turn golden at the edges. Remove from the oven at this point, and leave for 5 minutes before marking into rectangles.
Leave to cool completely in tin. Lift flapjacks out in their foil, then peel the sides down. Cut completely, and store in an airtight container (they stay chewy for an age).
This recipe is very versatile. Use chocolate chunks (any chocolate), chocolate chips, or even try out sultanas. Adding no ingredient works perfectly well for a simple recipe (after heating, liquid can immediately be added to oats: no need to cool). A doubled recipe is great for very thick flapjacks, but adjust the time carefully: again, take out of the oven when edges just start to turn golden. DO NOT overbake the flapjacks, or they will become biscuits!