Ingredients
The following ingredients have 24 Servings
- 125 g butter
- 100 g brown sugar
- 3 tablespoons golden syrup
- 250 g rolled oats
- 50 g dark chocolate bits
- 50 g white chocolate bits
Instruction
- Preheat oven to 180 C / 160C fan-forced. Line a shallow 20×20 square pan with baking paper, extending paper above the rim for handles.
- Melt the butter, sugar and syrup in a pan and stir to combine until fully melted.
- Add the oats and mix everything together. Allow to cool for 5 minutes.
- Stir in chocolate bits.
- Spoon the mixture in to the prepared tin, then, using the back of a spoon press the mixture into the corners so the mixture is flat.
- Bake for about 20 minutes, until the top is golden brown. The mixture should still be quite soft and gooey as the flapjacks harden as they cool.
- Leave the flapjacks to cool in the tin for 5 minutes, then lift them out using the paper “handles” and leave to cool on a wire rack.
- Allow to cool before cutting the mixture into squares. The flapjacks stay quite gooey which is what everyone raves about!!
