- 175g caster or light brown sugar
- 175g unsalted butter/Stork
- 3 tablespoons golden syrup
- 275g oats
- 150g chopped chocolate/chocolate chips
Flapjacks are a baking classic. Over the years I’ve made a few different variations including these coconut and chocolate Bounty Flapjacks and these jam filled baked Jammie Jacks. Today, however, I wanted a simple but tasty chocolate flapjack.
For this recipe I’ve used caster sugar but you can also use light brown sugar. I’ve also used Stork but you can use unsalted butter. Basically this recipe is really forgiving and adaptable so you can use whatever you’re got in to create something tasty. You can even add in nuts, raisins, sweets, whatever you like. If you don’t have golden syrup, honey or maple syrup work well also.
This recipe also calls for chocolate chips but feel free to omit these if you wanted a plain flapjack. I didn’t have any chocolate chips in so I’ve used chopped up milk chocolate bars. These bars promptly meted as I was stirring them in, creating more of a chocolate flavoured flapjack.
Leave the chocolate to set, cut into squares and enjoy!
In an airtight container these flapjacks will last for about 10 days.
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