Ingredients

The following ingredients have 24 Servings
  • 250g (1 cup) butter
  • 250g (1 cup) brown sugar
  • 30ml (2 tbsp) golden syrup
  • 340g (3¾ cups) rolled oats
  • 38g (5 tbsp) cocoa powder
  • 100g (3oz) white chocolate
  • 100g (3oz) milk chocolate

Instruction

  • Preheat the oven to 150°C / fan 130°C / 300°F / gas mark 2.
  • Grease and line a 32x22cm baking tray.
  • Melt the butter, sugar and golden syrup in a large saucepan over a gentle heat. Ensure that the sugar is completely dissolved. This should take around 10 minutes.
  • Remove from the heat and add the cocoa powder. Stir with a spatula to fully incorporate.
  • Fold in the oats, ensuring every surface is covered with the sticky mixture.
  • Tip the contents into the prepared tin and evenly flatten the surface with the back of a spoon or spatula.
  • Bake in the oven for 40 minutes. The flapjacks should be bubbling slightly at the top.
  • Remove from the heat and leave to cool down on a rack completely. You can even do so overnight, just ensure it’s suitably covered.
  • Cut into the desired number of pieces.
  • Melt the white and milk chocolate in respective pots.
  • Decorate until your heart’s content, by dipping the pieces in the chocolate pots or drizzling them with chocolate laden spoons. Enjoy!