Ingredients
The following ingredients have 4 Servings
- 75 g / 3 oz Golden syrup
- 75 g / 3 oz Light brown sugar
- 75 g / 3 oz Butter or Spread eg Flora Buttery
- 150 g / 6 oz Rolled Oats
- 1 Pinch of salt
- A little oil for greasing
- Topping:
- 50 g / 2 oz Dark Chocolate
- 50 g / 2 oz White Chocolate
Instruction
- Pre-heat the oven to 160°C.
- Grease the inside of an 18cm (7”) shallow cake tin and line with baking paper.
- Put the golden syrup, butter and sugar in a pan over a low heat stirring until melted.
- Pour in the oats and salt and mix well.
- Put the mixture in the cake tin pressing it down well with the back of a spoon.
- Bake for 20 minutes or until the centre of flapjack is firm to the touch.
- Remove from oven and mark out portions whilst still hot.
- Once cool turn out onto a cooling rack.
- Now make 2 small piping bags out of baking paper.
- Tear off about 30 cm of baking paper from roll and fold in half (lengthways).
- Then roll into a cone shape using the centre point as the tip of the cone.
- Trim excess paper off and fold rim over itself to secure. Repeat.
- Now make the chocolate topping by first melting the dark chocolate in a bowl over a saucepan of hot water on a low heat.
- Spoon the chocolate into one of your piping bags and snip off the tip with scissors.
- Now pipe over the flapjack being as creative as you like.
- Repeat the above steps with the white chocolate and allow chocolate to set before serving. A brief stint in the fridge is helpful but only for about 10 mins as you don’t want the dark chocolate to go cloudly.
